Milan Pasta

In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside. Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside. Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl. Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts. Garnish with fresh basil and serve hot. Freezer Meal Instructions: Prepare as directed, however cook pasta to barely al dente. There should be a bite to the pasta where it's not completely cooked. Follow directions exactly as stated above until the point of preheating the oven. Instead, cover the pan with foil and freeze. Wait until dish is nearly room temperature before freezing. When ready to prepare, defrost overnight and bake in preheated oven as directed above. If not completely thawed you will need to add some cooking time.