*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       oz           Pkg dried shiitaki mushrooms
    1       T            Olive oil
      1/2   t            Dried rosemary, crumbled
    3       ea           Shallots, minced
    1       c            Beef stock or canned
                         Unsalted beef broth
    3       ea           Boneless chicken breast
                         Halves, cut in strips
      2/3   c            Freshly grated parmesan
                         Cheese (about 2 ounces)
    4       oz           Fresh shiitake mushrooms or
                         Button mushrooms, sliced
                         Roasted garlic toasts (see
                         Separate recipe)
                         Additional freshly grated
                         Parmesan cheese
    1 1/2   c            Hot water
    6       ea           Bacon slices, minced
                         Minced fresh Italian parsley
                         Salt and fresh ground pepper
    1 1/4   c            Half and half
   Place dried mushrooms in medium bowl.  Add hot water and let soak
   until softened, about 30 minutes.  Remove mushrooms from water,
   squeezing the excess water back into bowl.  Strain and reserve
   liquid.  Slice mushrooms, discarding stems.
   Heat oil in heavy large skillet over medium heat.  Add bacon and
   chicken and cook until fat renders, stirring frequently, about 3
   minutes.  Add dried and fresh mushrooms and rosemary and saute 3
   minutes.  Pour off half of fat.  Add shallots to bacon in skillet and
   saute 1 minute.  Add dried and fresh mushrooms and rosemary and saute
   3 minutes.  Add stock and mushroom-soaking liquid.  Boil until
   reduced to a glaze, about 10 minutes.
    Add half-and-half and simmer until beginning to thicken, about 5
    Remove from heat (can be prepared 3 days ahead, cover and
   refrigerate.) Add pasta to large pot of boiling salted water.  Cook
   until tender but still firm to bite, stirring occasionally.
   Meanwhile, rewarm mushroom sauce over medium-low heat.
   Drain pasta.  Add to sauce and stir until coated.  Mix in 2/3 cup
   parmesan.  Season with salt and pepper.  Transfer to plates.  Sprinkle
   with parsley.  Serve immediately with garlic toasts, passing
   additional parmesan separately (see recipe for garlic toasts).
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