Broccoli, Chicken & Bacon Pasta


Hi friends–  We sat down to a luscious dinner at Paul and Sue’s house last week– and this pasta was on the table–  So back home, I had some Cappellacci pasta  that I’d picked up at Homegoods (Don’t you love that place??) and a huge Costco bag of pine nuts (thanks to my mom), and  I thought I’d try to recreate Sue’s wonderful meal.

It’s rich and savory and filling– the best sort of comfort food.  Add a bright salad and a chunk of sturdy bread.  Perfect.

BROCCOLI, CHICKEN & BACON PASTA
1 pound of your favorite pasta*
6 slices bacon, chopped to bits
1  1/2 pound boneless skinless chicken breast, cut to bits
1/2 cup red onion, chopped fine
6 cloves garlic, minced
2 small heads of broccoli, cut to bite size bits
1/2 cup parmesan
1/2 cup pine nuts

Cook the pasta according to the directions on the package.

Cook the chopped bacon in a large skillet until it just crispy and a lightly browned.  Remove it from the skillet, but leave the bacon droppings.

Cook the pieces of chicken in the same skillet, about 4 to 5 minutes until it’s browned and cooked through.  Remove it from the skillet.

Then drop in the chopped red onion and cook for 3 or 4 minutes until it’s tender and add in the garlic and cook a minute more.

While all that is happening, put the broccoli bites until a bowl of salted water and microwave it for about 4 minutes, until it’s done but still a little crunchy.  Drain off the water.

Now is the fun part.  Into the skillet with the onion & garlic, add the drained pasta, broccoli, chicken and bacon.  Then sprinkle on the parmesan and pine nuts and stir it all together over low heat to warm it through.  (If it seems a bit dry to you add a drizzle of olive oil as you stir it up).  Delicious!!

*I used Cappellacci, thin round discs that look a little like sunflowers, but any pasta will do.

 

22 thoughts on “Broccoli, Chicken & Bacon Pasta

  1. The recipe sounds really good. I am thinking this would be a great “cold” potluck dish, if one used salad pasta. What do you think?

  2. Rhonda, this looks so good!!!! I love pine nuts too. Most of the time I have them on hand to make pesto, especially when I grow basil in the summer. How was your weekend? I hope festive and beautiful. We tilled our gardens and will plant next weekend. My flower boxes are in and the lilacs have bloomed! Happy days, dear friend!xoxo

  3. Pingback: San Francisco Days and Roasted Tomatoes | The Thankful Heart

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