Almond Chicken Pasta Bake

• 4-1/2 cups uncooked bow tie pasta
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/4 cup chopped onion
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 2 cups heavy whipping cream
• 1 cup chicken broth
• 3 cups frozen chopped broccoli, thawed
• 2-1/2 cups cubed cooked chicken
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 8 cooked bacon strips, crumbled
• 1/2 cup grated Parmesan cheese, divided
• 3 tablespoons sherry or additional chicken broth
• 1/2 cup sliced almonds, toasted

1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch oven, saute mushrooms and onion in butter for 3-5 minutes or until onion is tender. Whisk in flour and nutmeg until blended. Add cream and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
3. Drain pasta; stir into cream sauce. Add the broccoli, chicken, tomatoes, bacon, 1/4 cup cheese and sherry. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds and remaining cheese.
4. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through.

pasta, mushroom stems, onion, butter, allpurpose, ground nutmeg, heavy whipping cream, chicken broth, broccoli, chicken, tomatoes, bacon, parmesan cheese, sherry, almonds

Taken from www.tasteofhome.com/recipes/almond-chicken-pasta-bake/ (may not work)