Honey Mustard Chicken Carbonara

Ingredients

  • 1 cup uncooked rigatoni pasta
  • 2 bacon strips, diced
  • 1/3 cup sliced fresh mushrooms
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1 cup diced cooked chicken
  • 1/2 cup frozen peas, thawed
  • 1/2 cup condensed cream of chicken soup, undiluted
  • 1/3 cup 2% milk
  • 3 Tablespoons O’Charleys honey mustard
  • 1/2 teaspoon dried parsley flakes
  • 1/8 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 2 teaspoons grated Parmesan cheese

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings.

In the drippings, saute mushrooms and onion until tender. Add garlic; saute for 1 minute. Stir in the chicken, peas, soup, milk, O’Charleys honey mustard, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.