Feb - Honey Mustard Chicken Pasta

Hardware:

Saute pan
Knife, cutting board
Bowls, spoons, spautula

Ingredents

2 C bow-tie pasta (1 box and I used the mini bow-tie)
bacon -- approximately 4 slices off a frozen block and then chopped
mushrooms - 1 can or 8 oz fresh
onion - 1 small diced fine
garlic - I used pre-minced as it's easier
2 C diced chicken -- I used chicken breast cut into strips
frozen peas -- just a handful or two
2/3 C milk, 1/2 C milk - divided
2 T brown mustard -- favorite kind
1T +1t honey
1/8 C flour

Cook Pasta according to directions, drain when noodles are just tender

Cook chicken to done and set to the side (original recipe says to cook bacon at the same time -- bacon becomes soggy) Start bacon in pan after chicken is done cooking. When the bacon is done, remove and sweat onions and add mushrooms.

Mix flour and 1/2 C milk together (this is when I add additional herbs like basil, oregano and thyme). Add milk to onions and mushrooms an stir until just thickened. Ad peas and additional milk and stir. Add mustard and honey -- I tended to go with taste and I know I added more of each; but large squirt of "this" is really subjective.

Simmer until sauce is thickened again. Add pasta, chicken and bacon.