Pasta With Chicken Bacon And Summer Vegetables Food

CHICKEN AND BACON PASTA WITH RED WINE

Steps:

• Heat the oil in a pan and lightly fry the onion and garlic for 1 minute.
• Add the chicken and bacon and cook for a further 2-3 minutes until sealed.
• Add the mushrooms and stir in the pasta sauce and wine.
• Cover and simmer for 10 minutes.
• Meanwhile, cook the pasta in lightly salted boiling water following instructions on the pack.
• Drain the pasta and spoon into a dish.
• Top with the chicken pasta sauce, sprinkle with parsley and serve with parmesan cheese.

ONE-POT CREAMY CHICKEN BACON VEGGIE PASTA RECIPE BY TASTY

Steps:

• In a large pot, crisp the bacon on medium heat.
• Drain excess grease so there's about 3 tablespoons left in the pot.
• Add in the chicken, season with half of the seasoned salt and pepper, and cook.
• Once the chicken is nicely browned, remove it from the pan but leave the bacon.
• Add in the onion and asparagus. Stir until the onions begin to become translucent.
• Add the garlic and spinach. Stir until spinach is wilted.
• Add in the sun-dried tomatoes and season with remaining salt and pepper.
• Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.
• Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
• Stir in chicken and parmesan cheese and mix until cheese is melted.
• Enjoy!

CHICKEN AND PASTA WITH SUMMER VEGETABLES

Steps:

• 1. Prepare the chicken (bake 3 bone-in, skin-on breasts at 350 for about an hour, cool, remove skin and bone OR saute 3 boneless, skinless chicken breasts OR use leftover chicken) and cut into bite-size pieces.
• 2. Dice zucchini, yellow squash, and red pepper. Melt and heat about 1 tablespoon olive oil and 1 tablespoon butter in a large frying pan or wok. Saute the vegetables until tender. Add the garlic and saute for 3 more minutes.
• 3. Add chicken broth and heat until liquid is starting to bubble. Add the corn starch and cold water and stir. (Add more if you want the sauce thicker.) Add the lemon juice.
• 4. Add the basil, chicken, and pasta and heat through. Season with salt and pepper to taste. Sprinkle with cheese and stir. Serve with some cheese sprinkled on top.

PASTA WITH CHICKEN, BACON, AND SUMMER VEGETABLES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon grease in the skillet.
• Add onion to the skillet over medium heat. Cook until golden, 5 to 10 minutes. Add mushrooms and garlic and cook until browned, about 10 minutes more. Add grilled chicken and zucchini to the skillet and cook until zucchini are cooked through, yet still firm, 5 to 10 minutes more.
• Remove skillet from heat, add tomatoes, and let sit until tomatoes are warm, about 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large serving bowl.
• Combine vegetable mixture with drained pasta. Stir in Parmesan cheese and season with black pepper.