3 slices bacon, diced
2 chicken breasts, cut into bite sized pieces
6 cloves minced garlic
1/2 cup sun-dried tomatoes, chopped
1 cup white mushrooms, sliced
1.5 cup chicken broth
1.5 cup heavy cream (or half & half for a lower fat version)
salt and pepper to taste
8 ounces dry farfalle (bowtie) pasta
water for boiling pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil
Directions:
In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.
Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Let simmer until a little thick. Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.
Bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes as instructed on package; drain.
Pour the chicken and sauce over the hot pasta and toss.
2 chicken breasts, cut into bite sized pieces
6 cloves minced garlic
1/2 cup sun-dried tomatoes, chopped
1 cup white mushrooms, sliced
1.5 cup chicken broth
1.5 cup heavy cream (or half & half for a lower fat version)
salt and pepper to taste
8 ounces dry farfalle (bowtie) pasta
water for boiling pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil
Directions:
In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.
Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Let simmer until a little thick. Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.
Bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes as instructed on package; drain.
Pour the chicken and sauce over the hot pasta and toss.
Garnish with fresh basil and serve hot.
* To make ahead/freezer meals - Prepare as directed, however cook pasta to barely al dente. There should be a bite to the pasta where it's not completely cooked. Place pasta in freezer pan and add sauce in an ovenproof container and allow to cool. Cover and freezer. When ready to prepare, defrost and bake in preheated oven as directed above. Add Parmesan cheese after baking is complete.
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