Cellentani Pasta Alfredo
1 lb Cellentani Pasta
3 oz pkg Sun Dried Tomatoes
24 oz jar Alfredo Sauce
1 cup of heavy cream
6 slices of bacon cooked, drained and chopped
1 cup of mushroom
1 fennel bulb
1 tsp salt
1 tsp pepper
2 boneless skinless chicken breast
2 tsp italian seasoning
1/2 cup fresh grated parmesan
Cut the fennel bulb into thin slices. Line a baking sheet with foil and place the fennel on the sheet and drizzle with olive oil and salt and pepper and bake at 400 degrees for 30 minutes. Cool and cut into bite size pieces.
Cook the pasta according to package direction. Drain
Bake chicken breast at 450 degrees for 15-18 min. Cool and chop into bite size pieces and set aside. Cook the bacon in a skillet, drain on paper towels and chop into bite size pieces. In the same skillet cook 1 cup of mushrooms in the bacon grease.
Add to the skillet with the mushrooms the chicken, tomato, bacon, roasted fennel, salt, pepper, italian season, alfredo sauce and 1/2 cup of heavy cream and simmer for 10 minutes. Add the cooked pasta to the sauce and mix. Serve with fresh grated parmesan and add extra cream as needed.