Pasta is one of those dishes that you can adapt and change up according to what is on hand or what you're in the mood for. It's the reason why I always have spaghetti, egg noodles, macaroni etc in the pantry.

Last night's dinner was a quick one, I had spent the day nursing sick kids and wasn't feeling well enough to be in the kitchen, so this is what I came up with. Kids love it, I loved it, Curt loved it and so did his co workers. True comfort food!



8 oz spaghetti, cooked
1 lb bacon, cut into 1 inch chunks
1 chourico, cut into small cubes
1 can cream of mushroom soup
1 small can of mushrooms
salt and pepper
garlic powder
onion flakes
milk


Cook the pasta according to package directions.

While that is cooking, in a big skillet spray with nonstick spray, add the bacon, chourico, mushrooms and the spices. Stir well and cook over medium heat for about 8 minutes or so until bacon and chourico are cooked. If you like the bacon crispy, just cook it until it starts crisping.


Add the mushroom soup and stir well to combine. Finally, stir in some milk, just enough to thin out the soup and make it a nice creamy sauce. Remove from heat.


Drain the pasta and add to the skillet. Mix everything well to incorporate the sauce into the noodles. Sprinkle some parsley and serve.