4 oz. procini mushrooms
3/4 c. hot chicken broth
5 strips of bacon
1 sm. red pepper, diced
2 cloves garlic
1/4 c. brandy
1/2 tsp. thyme
1/2 c. whipping cream
6 to 8 oz. penne or other pasta

Soak mushrooms in 1/4 cup hot broth until soft. Drain. Cut mushrooms into bite size pieces. Cook bacon discard all but 3 teaspoons fat. Remove bacon and crumble set aside.

In frying pan add pepper, garlic and mushrooms. Saute 5 minutes. Remove from pan. Add brandy and scrape pan, reduce to glaze. Return the pepper mixture to pan. Add remaining 1/2 cup broth and thyme. Simmer 10 minutes or until reduced by 1/2. Add cream and simmer over very low heat until warm. Toss with pasta and bacon. Serves 2.