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BAKED PENNE WITH CHICKEN, BACON & MUSHROOMS in ROSEMARY CREAM SAUCE

Courtesy of Rhonda Crane, owner of Magpie’s Restaurant, 903 S. Main Street, St. Charles

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Cook 2 boxes penne ‘til al dente - BE SURE TO ADD ABOUT 2 TBL kosher salt to the pasta water before cooking pasta.

1201 S. 5th Street St. Charles, MO 63301

636-493-9003

www.funkesbarandgrill.com

Chop 4 cups cooked chicken into 1 inch pieces, set aside Saute 1 lb. mushrooms in 1 TBLS butter and 1 TBLS olive oil. After they have started to cook, stir in: 1 TBL fresh minced garlic 1 tsp. salt 1/2 tsp. pepper 1 TBL fresh rosemary, finely chopped 1/2 TBL fresh thyme, leaves removed from stems Cook ‘til juices are reduced to almost nothing. Set aside. Heat 1 qt. 40% and 1 qt. half 'n' half, stir in: 1/2 tbl chicken base (bouillion crystals) 1 tsp salt 1/2 tsp pepper

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Gradually whisk in 2 cups parmesan cheese and 1/2 tsp. freshly grated nutmeg Stir sauce into penne, add chicken and mushrooms and 3/4 cup cooked, chopped bacon.

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Butter baking dishes, put pasta in each one.

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Top with a mixture of 1/2 cup parmesan and 1 cup panko bread crumbs and 1/2 tsp. pepper Dot with butter, cover and refrigerate until time to bake Bake at 350 F. until mixture is bubbling - baking time will vary according to the size of baking dish you use. You can do individual size servings or use 9 x 13 pans. Makes about 16 servings. Fantastic for a pot luck dinner or your next dinner gathering!

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If you have any questions, give Rhonda a call at 636-947-3883. Magpie’s Restaurant is open 7 days a week starting with lunch at 11am. Be sure to stop by for more ‘Comfort Foods’, like the above recipe every Wednesday thru Saturday evening!

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Visit Magpie’s Restaurant web site at magpiesonmain.com 15

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Page 15 - Funkes, Eddies Pub, Longshot and Grillin