Thursday, April 23, 2015


½ lb. vermicelli
2 chicken breasts, diced
24 oz. jar of pasta sauce
4½ oz. jar of sliced mushrooms, drained
1 large poblano pepper, diced with seeds
½ lb. bacon, diced
1 cup shredded mozzarella
garlic powder
seasoned pepper
olive oil
grated parmesan (optional)

Pour olive oil in pan. Saute poblano pepper and mushrooms, then set aside. Cook chicken in olive oil with a light coating of seasoned pepper. Meanwhile, boil pasta for 12 minutes or until tender. Fry bacon and drain. On low heat, mix poblano pepper and mushroom mixture, chicken, bacon, vermicelli and pasta sauce until heated throughout. Top with mozzarella cheese. Optional: top with Parmesan cheese.

bacon recipe source: cmwcook (member), (@BetterRecipes)

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