4slicesbaconcooked and cut into pieces or crumbled
2cupsroast chicken, shreddedI use a store bought roasting chicken.
2cupssliced, mini portobello mushroomswhatever you have on hand will work
2cupssnow peas
1cupcherry tomatoes
1/2tbspminced garlicapproximately 2 cloves
1tspfresh thyme leaves
1/2cupshredded monterey jack cheese
1/2cupshredded sharp cheddar
1/2cupshredded Swiss cheese
4ouncescream cheese
1cupheavy whipping cream
1/2poundcavatappi ridged pastapasta with ridges hold on to the cheese sauce
1/4cupfresh basilchiffonaded
salt and pepperto taste
Instructions
boil noodles, per box directions (al dente=not too done) and drain, reserve 1/2 cup of the pasta water
fry bacon, while that’s frying dice your ham and pull your chicken add chicken, bacon and ham into large skillet oven medium heat, to heat through.
Add mushrooms about 3 minutes until mushrooms start to brown add tomatoes, peas, thyme and garlic cook for a minute until garlic warms up and tomatoes start to pop.
Add all the cheese to meat and vegetables, pour in heavy cream allow about 30 second for cheese to start to melt then with a big rubber spatula, fold together, being careful not to break up tomatoes.
add in cooked noodles and basil gently stir to coat, if it seems to thick or gloppy add in pasta water a little at a time until you get the perfect consistency.
taste and add salt if needed, I find I do not need to add salt because of the salty bacon and cheeses, however I do add a few cracks of fresh ground pepper.