I forgot to take out dinner last night. And this morning. Damn *hangs head*
It doesn’t happen often. I’ve been mom for 15 years and planning meals for the week for at least 7 of those years. It makes it simple, ya know? You don’t have to think, just check the board, pull out the meat from the freezer and make dinner when you get home. No brainer. And I like no brainers.
Today, for some reason or another, it didn’t work that way. Got home and, at first glance, had NOTHING. That looked appetizing, at least.
My first thought was sketti. But I didn’t have meat. And the kids aren’t fans of meatless spaghetti. So that was a no go.
To the fridge.
Mmmmm. Bacon. I used to make an amazingly simple shrimp n bacon pasta dish. But now that I’m allergic to shrimp (BOOOO!!!) that’s not an option. I had chicken, a huge breast. And chicken and bacon are ah-mazing together.
Had half a box of whole wheat penne, too. I wasn’t as bad off as I had originally thought. Out-freaking-standing! Supper would be served!
It’s so simple, and amazingly good. I just had to share 🙂
Chicken Bacon Pasta
- 1 large chicken breast, diced into 1/2 to 1 inch cubes
- 6 strips of thick bacon. MUST be thick.
- small onion, finely diced
- 1/2 box of whole wheat penne
- Fresh parm, grated (optional but awesome)
- Crushed red pepper flakes
Lay bacon out on a high sided cookie sheet and toss it into a cold oven. Turn it on 300 and watch the magic happen 🙂
After about 10-15 minutes, spoon out some bacon grease into a fry pan and start to sauté your onions and chicken. Add little bit of salt and pepper and a dash of thyme if you’d like.
Now is a good time to start the pasta water, too.
Pull out the bacon just before its totally crisp. Tilt the cookie sheet and let drain. Dice it all up and throw it in with the chicken. Let it hang out until the pasta is done.
Get the pasta out with a slotted spoon and put right into the fry pan with the chicken, bacon, and onion. Don’t worry about a little pasta water, it helps the flavors mix.
Toss a couple times and cover the pan. Let it chill over medium heat, tossing occasionally, for about 10 more minutes. If you’re so inclined, make some garlic crescents or garlic bread while you wait.
Put the pasta in a bowl, sprinkle with some fresh parm and crushed red pepper flakes and dig in!
Even my pickiest eater loved it. And he doesn’t like much of anything 🙂