- 4 slices Bacon, chopped
- 1 teaspoon Olive Oil
- 2 pounds Chicken Breast, sliced into strips
- 1 teaspoon Season Salt
- 16 ounces Portobello Mushrooms, sliced
- 1/2 teaspoon Salt
- 3/4 cup Mayonnaise
- 3 tablespoons Dijon Mustard
- 1/3 cup Honey
- 1 32 ounce carton Chicken Broth
- 1 cup Water
- 16 ounces Dried Rigatoni Pasta
- 1 teaspoon Paprika
- 2 1/2 cups Cheddar Cheese
Cook bacon in a deep skillet until crispy.
Remove bacon to a paper towel line baking sheet and set aside.
Remove the bacon grease from the skillet and place skillet over medium heat.
Add olive oil to the same skillet.
Add chicken strips and season chicken with seasoning salt.
Cook chicken until no longer pink, remove chicken and set aside.
Add mushrooms to the same skillet. Sprinkle mushrooms with salt.
Cook mushrooms for about 5 minutes or just until they begin to soften.
Remove mushrooms and set aside.
Combine mayo, mustard and honey together in a small bowl.
Combine chicken broth, water and mayo mixture in the skillet and bring to a boil.
Add rigatoni, cover and cook for 12-15 minutes or until pasta is al dente and liquid has reduced and thickened slightly.
Return chicken and mushrooms to pan.
Stir in 2 cups of cheese and half of the bacon; stir.
Top pasta with remaining 1/2 cup of cheese and the rest of the bacon.
Broil pasta on low until cheese is melted and bubbly.