Description

The creamy, flavorful sauce really compliments the asparagus and mushrooms and the bacon just makes everything better.

Ingredients

• 8 slices bacon, chopped
• 8 oz. baby bella mushrooms, sliced
• 4 c. low-sodium chicken broth
• 3 c. milk, divided
• 12 oz. farfalle (bowtie) pasta
• 1 lb. asparagus
• salt and pepper, to taste
• 4 oz. cream cheese, softened
• 2 T. all-purpose flour
• 1/2 c. Parmesan cheese, freshly shredded or grated

Steps

1. Discard the tough ends of the asparagus and then cut asparagus into 1 inch pieces.
2. Cook pasta in well salted boiling water about 3 minutes less than the lowest cook time on package directions, not quite al dente, about 5 minutes. Drain, rinse, and set aside.
3. Meanwhile, in a 12 inch non-stick skillet or a cast iron skillet, cook bacon until crispy; transfer to a paper towel lined platter. Pour the bacon grease into a heat safe bowl. Don't discard it because some will be used later.