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Rinse pasta in cold water first then cover with water and boil pasta. While the pasta is cooking, in a large fry pan put in olive oil and heat. Place your delicious smoked bacon on a wire rack and wait for it to cool, then refrigerate again to cool and firm, overnight is good (unfortunately).

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Composition - My Smokey Bacon Bake 😉:

1. Need 2 tbsp - olive oil
2. Provide 380 grams for mushrooms chopped
3. Make ready 10 slice Smokey Bacon
4. Need 3 for Chicken breast fillets
5. Get 2 cans of Cream of Chicken soup
6. Make ready to taste of salt (optional)
7. Prepare 1/2 tsp Black Pepper
8. Provide 14 - small frozen florets of broccoli
9. Require 1 of vegetable stock cube
10. Require 500 grams baby plum tomatoes
11. Take 250 grams of Grated Mild Cheese

If using, line a wire rack on your baking sheet. Lay bacon in a single layer onto baking sheet or cooling rack, making sure not to. The smoky, salty flavor is the best part of bacon when you're eating it straight up, but when you're cooking with it, sometimes the salt and smoke can overpower the other ingredients in the dish. People have their own preferences when it comes to bacon, some want it cut thin, some want it cut thick, some like uncured, some like it extra smoky.

My Smokey Bacon Bake 😉 start cooking:

1. Chop mushrooms, cut rind and fatty bits off the bacon and cut up bacon, chicken into 1 inch pieces. Rinse pasta in cold water first then cover with water and boil pasta.
2. While the pasta is cooking, in a large fry pan put in olive oil and heat. Add chicken, bacon fry for 5 mins then add mushrooms and mix all together and fry for another 5 minutes.
3. While the the mixture is frying, cut in half baby tomatoes, add to the fry pan and fry for 2-3 minutes
4. Drain off pasta and heat up soup and pour it in the pasta, stir in then add the chicken mixture, juice too to the pasta. Bring to the boil and simmer for a few minutes.
5. Add the veg stock cube and florets of broccoli, and stir in. Simmer for 5 mins.
6. Transfer it in an oven dish, level it all and sprinkle pepper all over the top and then sprinkle grated cheese all over the top, covering all
7. Pop in the oven, on gas 5 or 150°C for 20 minutes until all warmed through and cheese is melted on top all crisp.
8. Serve with some extra veg on the side or Corn on the Cob.

Think about the application when choosing bacon. If it is going to be a side, next to your eggs, or seasoned or candied, use a thicker cut. Ditto for a BLT where it is the star. I was a skeptic of oven-baked bacon at first. Give up cooking the long strips in my beloved cast iron skillet?

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