Last night I was feeling like pasta so I wanted to try this recipe from Kevin & Amanda. I hadn’t had pasta in 2 months since before doing whole 30. And let me tell you, it was delicious. Creamy and filling. Not overly healthy and way more dairy then I’ve been eating lately but definitely delicious.
Bacon, Chicken, Broccoli and Cheddar Pasta
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 1 lb chicken breast, cut into chunks
- 2 large heads of broccoli, chopped
- 1 onion, chopped
- ½ lb of bacon, chopped
- 2 - 2½ cups chicken broth
- 1 cup heavy whipping cream
- 1 can rotel
- 1 tomato, chopped
- 3 cloves garlic, minced
- 1 box gluten free penne pasta
- 1 - 1½ cup sharp cheddar cheese, shredded
- Salt and pepper
Instructions
- In a dutch oven over medium high heat cook bacon for 5 - 7 minutes until brown and crispy. Remove with a slotted spoon to a seperate plate.
- Add chicken to pot and cook 5-7 minutes in bacon grease. Remove with slotted spoon and add to bacon.
- Add onion and broccoli and cook over medium high heat for 5-6 miniutes until onions start to brown. Add garlic for the last minute until fragrant. Remove with slotted spoon and add to chicken and bacon plate.
- In pot add chicken broth, cream, rotel, tomatoes, pasta and season with salt and pepper. Bring to a boil then lower heat to low and simmer for 10-13 minutes until pasta is tender firm.
- Add broccoli, onions, chicken, and bacon to pasta and heat through (1-2 min). Turn off heat and stir in cheese until melted. Serve
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