This recipe is easy to make and loaded with bacon, tender chicken breasts, and an amazing fresh tomato garlic parmesan cream sauce.
A quick and easy scrumptious meal for lunch or dinner or even as a starter.
Boil a salted pot of water for the pasta. Cook the penne al dente according to the package directions.
Meanwhile, cut up the bacon and fry it in a saucepan over medium-high heat until crispy.
Once the bacon is cooked, remove it to a paper towel-lined plate. Leave the bacon juices in the pan.
Meanwhile, prep your chicken. Cut it up and sprinkle it with the garlic powder and salt & pepper. Coat each piece in flour.
Cook the chicken over medium-high heat for about 3-4 minutes/side or until golden. You may need to work in two batches so as not to overcrowd the pan.
Take the chicken out of the pan and set it aside with the bacon.
Stir in the garlic and chicken broth. Scrape up any brown bits from the bottom of the pan. Let it cook for about a minute or so.
Add the cream and tomatoes to the pan. Cook for 2 minutes or until the tomatoes start to lose their shape.
Add the chicken and bacon back into the pan and let it warm through for a few minutes (let the sauce thicken a bit).
Stir in the parmesan and toss with the drained pasta. Season with extra salt & pepper if needed.
The key to this one is to not overcook the chicken. There is nothing worse than chewy chicken in a pasta dish.
Serve with garlic bread which makes a perfect accompaniment.
Ingredients
Directions
A quick and easy scrumptious meal for lunch or dinner or even as a starter.
Boil a salted pot of water for the pasta. Cook the penne al dente according to the package directions.
Meanwhile, cut up the bacon and fry it in a saucepan over medium-high heat until crispy.
Once the bacon is cooked, remove it to a paper towel-lined plate. Leave the bacon juices in the pan.
Meanwhile, prep your chicken. Cut it up and sprinkle it with the garlic powder and salt & pepper. Coat each piece in flour.
Cook the chicken over medium-high heat for about 3-4 minutes/side or until golden. You may need to work in two batches so as not to overcrowd the pan.
Take the chicken out of the pan and set it aside with the bacon.
Stir in the garlic and chicken broth. Scrape up any brown bits from the bottom of the pan. Let it cook for about a minute or so.
Add the cream and tomatoes to the pan. Cook for 2 minutes or until the tomatoes start to lose their shape.
Add the chicken and bacon back into the pan and let it warm through for a few minutes (let the sauce thicken a bit).
Stir in the parmesan and toss with the drained pasta. Season with extra salt & pepper if needed.
The key to this one is to not overcook the chicken. There is nothing worse than chewy chicken in a pasta dish.
Serve with garlic bread which makes a perfect accompaniment.
