BBQ-Stewed Chicken & Pasta

• 6 slices OSCAR MAYER Bacon, cut into 2-inch pieces
• 1 lb. fresh mushrooms, quartered
• 6 shallots, finely chopped
• 4 small bone-in chicken thighs (1 lb.)
• 4 small chicken drumsticks (3/4 lb.)
• 1 cup KRAFT Original Barbecue Sauce
• 1 cup KRAFT Tuscan House Italian Dressing
• 2 cloves garlic, minced
• 1/4 tsp. black pepper
• 4 cups hot cooked pappardelle pasta

1. Cook and stir bacon in Dutch oven or large deep skillet on medium-high heat 2 min.
2. Add mushrooms and shallots; cook 8 min.
3. or until bacon is crisp and mushrooms are tender, stirring occasionally.
4. Remove bacon mixture from skillet with slotted spoon; set aside.
5. Add chicken to bacon drippings in skillet; cook 10 to 14 min.
6. or until evenly browned on all sides, turning occasionally.
7. Mix barbecue sauce, dressing, garlic and pepper; add to chicken along with the bacon mixture.
8. Bring to boil; cover.
9. Simmer on medium-low heat 35 to 40 min.
10. or until chicken is done (165 degrees F), stirring occasionally.
11. Serve chicken with pasta.

bacon, fresh mushrooms, shallots, chicken, chicken, barbecue sauce, italian dressing, garlic, black pepper, pasta

Taken from www.kraftrecipes.com/recipes/bbq-stewed-chicken-pasta-171897.aspx (may not work)