This is a great pasta and my family really enjoys it. Plus, it tastes so good you don't need to spend tons of money eating out to get the same great taste.
Ingredients:
3 slices of bacon (I use Turkey Bacon)
2 chicken breasts (cooked, and cubed)
4 cloves of roasted garlic, mashed
1/2 c. sun dried tomatoes, chopped
1 c. white mushrooms, sliced (I don't add these because my husband doesn't like mushrooms)
1 c. water
1/2 t. Shirley J's Chicken Bouillon
1 c. heavy whipping cream (or half and half for lower fat and calories)
salt and pepper to taste
8 oz. bow tie pasta
1 c. shredded Parmesan
2 T. fresh basil
Directions:
In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.
Add the roasted garlic, sun dried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.
Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.
Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts.
Garnish with fresh basil and serve hot.
To make ahead/freezer meals – Prepare as directed, however cook pasta to barely al dente. There should be a bite to the pasta where it’s not completely cooked. Place pasta, chicken and sauce in an ovenproof container and allow to cool. Cover and freezer. When ready to prepare, defrost and bake in preheated oven as directed above.
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