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Portobello and bacon alfredo

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Recipe from Emily Jeffcoat of Lubbock, Texas

Ingredients:

  • 1 lb portobello mushrooms
  • 1-2 lbs bacon, cooked and cut into pieces
  • 2 roma tomatoes, diced
  • 1 medium package of multi colored spiral pasta (cooked)
  • 1/2 cup of parmesan cheese
  • 1 can of sun-dried tomato alfredo sauce
  • 2 tsp butter

Directions:

  1. Saute mushrooms in butter until they darken. Take off heat and set aside.
  2. Mix cooked pasta with sauce in a bowl until completely covered.
  3. Place a serving of pasta in a bowl with a spoonful of tomatoes, spoonful of mushrooms and then a spoonful of bacon. Top it of with tbsp of parmesan.

Enjoy a quick and easy dinner!

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