| | Directions | | In 12 inch skillet, heat the oil over medium-high heat. Add the bacon, onion and Italian sausage. Cook 4 to 7 minutes, stirring occasionally, until sausage is no longer pink. Stir in tomatoes, mushrooms, broth, basil, salt, pepper and uncooked pasta. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is tender. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 2 slices uncooked bacon, cut into 1/2 inch pieces |
| - | | 1 onion, chopped (medium) |
| - | | 1/2 pound bulk Italian Sausage |
| - | | 2 cans diced tomatoes (14.5 ounce cans) |
| - | | 1 jar Green Giant sliced mushrooms, undrained (4.5 ounce jar) |
| - | | 3/4 cup chicken broth |
| - | | 1 teaspoon dried basil leaves |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 cups uncooked Mostaccioli pasta |
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