A quick and delicious recipe packed with tons of flavor.
Pre-heat your oven and bake your bacon according to the package instructions. (Baking your bacon makes it crispy instead of rubbery)
Fill a medium sized pot with water, add a tbsp of olive oil and pinch of salt to the water. Turn the heat to med-high. When the water starts boiling add your pasta to the water. (Your pasta will cook for about 5-7 minutes or until al dente)
In a frying pan, heat your other tablespoon of olive oil over medium heat, and sautee your diced onions and sliced mushrooms in the pan for 3-4 minutes or until your desired softness.
Throw your kale into the frying pan with your onions and mushrooms for the last minute or two so that it remains semi crisp. Add your seasonings to the vegetables in the pan and adjust to your taste.
Once your pasta is done cooking drain all of the water, add your pasta back to the pot, add your chicken stock, half and half, and cheese to the pasta. Turn your pot on very low heat and continuously stir your pasta to melt all the cheese and avoid burning.
Add your sauteed veggies to the pasta pot and mix to combine the ingredients well.
Take your cooked bacon strips, break them into inch sized pieces and mix into your pasta.
Adjust any seasonings you would like to add to the dish and enjoy!