Servings: 4

2 cup mushrooms 2 cup mushrooms
1 ½ cup hot water 1 ½ cup hot water
1 tblsp. olive oil 1 tblsp. olive oil
6 bacon strips crumbled 6 bacon strips crumbled
1 small onion 1 small onion
3 boneless chicken 3 boneless chicken
1 tsp. oregano or margoram chopped finely 1 tsp. oregano or margoram chopped finely
1 cup chicken broth 1 cup chicken broth
1¼ cup wipping cream 1¼ cup wipping cream
salt and pepper salt and pepper
1 lb. tagialtelle pasta 1 lb. tagialtelle pasta
½ cup parmision ½ cup parmision

Heat the oil in a large skillet over medium heat.
Add the bacon and chicken, then stir-fry for about 3 min.
Add the mushrooms,onion, & oregano.
Stir-fry for 5 to 7 min. or until soft.
Pour in the stock.
Bring to boil, stirring constantly, simmer for 10 min. until reduced.
Add the cream & simmer for 5 min. stirring until it thickens.
Season with salt & pepper.
Remove from skillet.
Cook the pasta until al dente.
Drain & transfer to a dish.
Pour the sauce over the pasta.
Add half the parmesian and mix.