1 oz Pkg dried shiitaki mushrooms
1 tb Olive oil
1/2 ts Dried rosemary, crumbled
3    Shallots, minced
1 c  Beef stock or canned
Unsalted beef broth
3    Boneless chicken breast
Halves, cut in strips
2/3 c  Freshly grated parmesan
Cheese (about 2 ounces)
4 oz Fresh shiitake mushrooms or
Button mushrooms, sliced
Roasted garlic toasts (see
Separate recipe)
Additional freshly grated
Parmesan cheese
1 1/2 c  Hot water
6    Bacon slices, minced
Minced fresh Italian parsley
Salt and fresh ground pepper
1 1/4 c  Half and half

Place dried mushrooms in medium bowl. Add hot water and let soak until
softened, about 30 minutes. Remove mushrooms from water, squeezing the
excess water back into bowl. Strain and reserve liquid. Slice mushrooms,
discarding stems. Heat oil in heavy large skillet over medium heat. Add
bacon and chicken and cook until fat renders, stirring frequently, about 3
minutes. Add dried and fresh mushrooms and rosemary and saute 3 minutes.
Pour off half of fat. Add shallots to bacon in skillet and saute 1 minute.
Add dried and fresh mushrooms and rosemary and saute 3 minutes. Add stock
and mushroom-soaking liquid. Boil until reduced to a glaze, about 10
minutes.
Add half-and-half and simmer until beginning to thicken, about 5 minutes.
Remove from heat (can be prepared 3 days ahead, cover and refrigerate.)
Add pasta to large pot of boiling salted water. Cook until tender but still
firm to bite, stirring occasionally. Meanwhile, rewarm mushroom sauce over
medium-low heat. Drain pasta. Add to sauce and stir until coated. Mix in
2/3 cup parmesan. Season with salt and pepper. Transfer to plates. Sprinkle
with parsley. Serve immediately with garlic toasts, passing additional
parmesan separately (see recipe for garlic toasts).