Brett's Favorite Italian Chicken Pasta

0.60 tbsp Butter, salted
5 medium slices, cooked (raw product packed 20/lb) Bacon, pork, microwaved
2 cup, pieces or slices Mushrooms, fresh
1.50 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
9 tsp seasoning : italiano - club house
2 tbsp Argo Cornstarch
15 tbsp Phillidelphia cream cheese
32 oz Kirkland Signature Organic Chicken Broth- No Salt Added- 1cup/250ml Serving
500 grams Chicken Breast (cooked), no skin, roasted

Combine raw diced chicken and mushrooms and cook with lid on. Add Clubhouse italiano seasoning. If too dry, add water.

In a second pot combine stock and cream cheese until combined. Once boiling stir in cornstarch slurry. Alternatively you could use a can of cream of chicken soup. I cannot find an organic brand so I use this method. Once combined, add chicken mixture and stir.

Dice 6 slices of cooked bacon and add to the pot with the diced peppers and stir 5 min. Stir in 1.5tsp bacon fat (I've entered it as butter in the recipe.) Season to taste and enjoy!

Serving Size: 6