This recipe came out of a Cooking for 2 magazine a couple years ago. I finally made it, and it is wonderful. I made some changes to the recipe and I will list those last.

1 cup uncooked bow tie pasta
2 bacon strips, diced
1/3 cup sliced mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 cup diced cooked chicken
1/2 cup frozen peas, thawed
1/2 cup condensed cream of mushroom soup, undiluted
1/3 cup milk
1 tablespoon prepared mustard
2 teaspoons honey
1/2 teaspoon dried parsley flakes
1/8 teaspoon salt, optional
1/8 teaspoon pepper
2 teaspoons parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute mushrooms and onion until tender. Add garlic, saute for 1 minute. Stir in the chicken, peas, soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese. Yield: 2servings.

I used about 5 strips of bacon, a small can of sliced mushrooms, 1/2 of a medium onion, 2 teaspoons minced garlic, 2 small chicken breasts, 1 cup frozen peas, whole can of cream of chicken, about 1/2 cup of milk, eyeballed the mustard, 2 tablespoons of honey and I forgot the parmesan cheese. But this was SO good. With the changes I made I fed my 3 person family and had leftovers.

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omg this does sound awesome,great post

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thanks, I am gonna make this tonight!! It looks delicious!!