Smokey Bacon Chicken Pasta
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“I made this up the other night and was told by my chef husband, that it was "restaurant quality"”
Smokey Bacon Chicken Pasta
0 recipe photos
READY IN:40mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 6 slices bacon
- 2 cups raw dry penne pasta
- 1 chicken breast, poached and shredded
- 2 tablespoons extra virgin olive oil
- 10 ounces fresh mushrooms, cleaned and sliced
- 1 small onion, finely chopped
- 3 -4 garlic cloves, finely minced
- 2 cups fresh Baby Spinach
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon smoked paprika
- 1 cup chicken stock (I poached my chicken in store bought stock and used it in this dish)
- 2 cups heavy cream
- 1⁄2 cup chopped sun-dried tomato packed in oil
- 1 cup mozzarella cheese, grated
- 1 cup grated parmesan cheese
- 1⁄2 teaspoon fresh ground black pepper
Directions
- Cook bacon till crisp set aside.
- cook pasta till slightly under done set aside. Reserve 1/4 cup of cooking liquid.
- in the olive oil saute mushrooms till golden, halfway before they are done add onions, then garlic for last minute.
- while the mushrooms, garlic, onion mix is still hot, add baby spinach, and stir till wilted. Remove from pan.
- add butter to pan and stir in flour and paprika, cook till flour loses its rawness.
- add chicken stock and cook and stir till thick.
- add cream and cook for about 10 min or until reduced by about half.
- now season with pepper.
- add cheeses, sundried tomatoes, , cook and stir till smooth.
- now add mushroom mixture.
- next add shredded chicken, and bacon crumbled.
- lastly the pasta, if too thick thin with a bit of reserved pasta cooking water.
- serve with extra parmesan cheese.
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Smokey Bacon Chicken Pasta