Pasta Milano

Pasta could be the most amazing.. and easy to cook food on Earth. And this dish definitely lives up to that. Pasta Milano is what I usually order at Macaroni Grill, and I have to say, I think I enjoy this version a lot more. Don't be afraid to experiment a little. I'm a picky eater, so I stuck to the basics, but mushrooms would be perfect in this. And please, if you find something you like to add, let me know!

So, let's get started..

First, dice 4 slices of bacon and cook over med-high heat in a large skillet. Cut up 2 chicken breast (I used chicken tenders because they are easier to cut) into bite sized pieces and season with salt and pepper. When the bacon is crisp, add the chicken to the skillet and cook until cooked through. Remove bacon and chicken from skillet and set aside.

Put 2 teaspoons of minced garlic, 1/2 cup of sun-dried tomatoes, and 1 cup of chicken broth in the skillet. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the tomatoes are tender. Add 1 cup of heavy cream and bring to a boil. Take off heat and add the bacon and chicken to the sauce. It should look a little something like this..

Cook 1/2 pound of bowtie pasta in salted water for 10 minutes. Drain pasta and add to chicken and sauce. Pour the chicken, sauce, and pasta in a baking dish and top with 1 cup of shredded Parmesan cheese. Bake at 350 degrees for 10 minutes. Top with chopped basil and enjoy!

Ingredients:

4 slices of bacon, diced
2 chicken breasts, cut into bite sized pieces

2 tsp. minced garlic

1/2 cup sun-dried tomatoes, chopped

1 cup chicken broth, divided

1 cup heavy cream

1/2 pound dry bowtie pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped basil

-Elisabeth