Ingredients
4-1/2 cups uncooked bow tie pasta1 can (4 ounces) mushroom stems and pieces, drained1/4 cup chopped onion1/4 cup butter, cubed1/2 cup all-purpose flour1/2 teaspoon ground nutmeg2 cups heavy whipping cream1 cup chicken broth3 cups frozen chopped broccoli, thawed2-1/2 cups cubed cooked chicken1 can (14-1/2 ounces) diced tomatoes, drained8 cooked bacon strips, crumbled1/2 cup grated Parmesan cheese, divided3 tablespoons sherry or additional chicken broth1/2 cup sliced almonds, toasted
Preparation
Cook pasta according to package directions.
Meanwhile, in a Dutch oven, saute mushrooms and onion in butter for 3-5 minutes or until onion is tender. Whisk in flour and nutmeg until blended. Add cream and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
Drain pasta; stir into cream sauce. Add the broccoli, chicken, tomatoes, bacon, 1/4 cup cheese and sherry. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds and remaining cheese.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.
