Ingredients
2/3 pound fusilli pasta or preferred pasta
2 chicken breasts
10 mushrooms natural
1 leek
3 1/2 ounces bacon
4 garlic cloves
2 tablespoons sweet mustard
salt to taste
olive oil to taste
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Maple wood — sweet, mild smoke for bacon, ham, poultry
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Fermented garlic — balsamic-sweet umami, spreads like butter
Maple wood — sweet, mild smoke for bacon, ham, poultry
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Bring to boil a pan of salted water to cook the pasta. Once it starts to boil, add the pasta, and cook for 8 to10 minutes. Do not overcook. Once it's ready, drain, and refresh under cold water. Meanwhile, heat the olive oil in a pan, add the chopped garlic, and saute until garlic begins to brown. Add the sliced mushrooms and diced bacon. When the bacon begins to brown, add the chicken breasts cut into strips, and the sliced leek. Season with a little bit of salt, and simmer. Add the sweet mustard and mix in thoroughly. Continue cooking until the chicken is well done. Add the meat mixture to the already drained pasta, sprinkle with a bit of olive oil, and mix well. Serve immediately.