from the kitchen ofMegan Lavin
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Ingredients
10-12 oz bowtie/farfalle pasta
3-6 strips bacon
1 tomato, diced
3 c. boneless skinless chicken breast, cooked and diced
1 Tbsp garlic, fresh or minced or garlic powder
1/2 tsp Tony Creole's seasoning
1 c. heavy cream
1 c. chicken broth
2 Tbsp flour
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Directions
- Start with the bacon. Depending on how crispy you want the bacon: For crispy, start by placing baking slices on a foiled cookie sheet. Or if you have a cookie cooling rack, place that in the cookie sheet on top of the foil then place the bacon on top of that. This way the grease drops off through the cooling rack. Place in the oven on 400 degrees for 15-20 minutes or until desired crispiness. If you don't care if the bacon is crispy, cook the bacon in a saute pan on the stove top.
- In the meantime, cook the pasta as directed on the box. When bacon is done, remove from pan and pat dry. Set aside. Add the chicken to the same pan to cook. Add garlic and mix together. When the chicken is cooked, add the tomatoes and bacon (chopped). Mix together.
- When the pasta is finished cooking, drain the water and rinse with cool water. Put the pasta back in the pot. Pour the chicken mixture in with the pasta and stir.
- Add chicken broth and heavy cream to the mixture. Stir together and add Tony Creole's seasoning, plus a little extra garlic.
- Stir together well and heat. Add flour to thicken the sauce. You can add more than 2 Tbsp if desired.
*You can also add artichoke hearts and/or red onion to this dish for a yummy meal! Or if desired, sundried tomatoes instead of roma.
**If you don't like the mess of cooking bacon, Oscar Mayer Real bacon bits also work great!
