2 tablespoons butter
1 small red onion, chopped
1 small yelllow onion, chopped
4 ounces portobello mushrooms, chopped
4 cloves garlic, rinsed
7 ounces bacon, cooked & crumbled into large pieces
12 ounces chicken breast, grilled & sliced
2 cups heavy cream
1/4 cup Romano cheese
1/4 cup Asiago cheese
Salt & pepper, to taste
16 ounces penne
Sauté onions, mushrooms & garlic in butter until ingredients are soft & yellow onions are translucent. Add bacon & chicken, then add heavy cream. Bring mixture to a boil, then begin cooking penne separately.
Add cheese, salt & pepper. Stir & let simmer 2-3 mins. Drain penne, then add it to the Carbonara mixture & coat with sauce. Serve.