Smokey Bacon Chicken Pasta

I made this up the other night and was told by my chef husband, that it was "restaurant quality"

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 6  slices bacon
• 2  cups  raw dry penne pasta
• 1  chicken breast, poached and shredded
• 2  tablespoons extra virgin olive oil
• 10  ounces fresh mushrooms, cleaned and sliced
• 1  small onion, finely chopped
• 3 -4  garlic cloves, finely minced
• 2  cups  fresh  Baby Spinach
• 2  tablespoons butter
• 2  tablespoons flour
• 1  tablespoon  smoked paprika
• 1  cup  chicken stock (I poached my chicken in store bought stock and used it in this dish)
• 2  cups heavy cream
• 1⁄2 cup  chopped sun-dried tomato packed in oil
• 1  cup mozzarella cheese, grated
• 1  cup  grated parmesan cheese
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Cook bacon till crisp set aside.
2. cook pasta till slightly under done set aside. Reserve 1/4 cup of cooking liquid.
3. in the olive oil saute mushrooms till golden, halfway before they are done add onions, then garlic for last minute.
4. while the mushrooms, garlic, onion mix is still hot, add baby spinach, and stir till wilted. Remove from pan.
5. add butter to pan and stir in flour and paprika, cook till flour loses its rawness.
6. add chicken stock and cook and stir till thick.
7. add cream and cook for about 10 min or until reduced by about half.
8. now season with pepper.
9. add cheeses, sundried tomatoes, , cook and stir till smooth.
10. now add mushroom mixture.
11. next add shredded chicken, and bacon crumbled.
12. lastly the pasta, if too thick thin with a bit of reserved pasta cooking water.
13. serve with extra parmesan cheese.