Servings: 4-5

Ingredients:

  • Pasta (1 lb)
  • Olive oil
  • Bacon (4 strips)
  • Garlic (2 cloves)
  • Yellow onions (3)
  • Sliced baby bella mushrooms (1-1/2 cups)
  • Chicken breasts (2)
  • Crushed red pepper (1/2 tsp or to taste)
  • Sun-dried tomatoes (1/3 cup, optional)
  • Pesto (1 cup)
  • Parmesan cheese (for serving)

Directions:

  1. Cook pasta according to package directions. Continue recipe while pasta cooks. When pasta is finished, drain, return to pot, and stir in a dash of olive oil.
  2. Mince garlic, dice onions, and chop chicken and bacon into bite-size pieces.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  4. Season chicken with red pepper and sauté until slightly golden.
  5. Remove chicken from pan and set aside.
  6. Sauté bacon until crispy.
  7. Add onions and garlic and sauté until onions are soft and translucent.
  8. Add mushrooms and sauté until browned.
  9. Stir pesto, tomatoes, chicken, and contents of skillet into pasta.
  10. Serve hot or cold, topped with grated Parmesan cheese.

Notes:

  • My preferred pasta for this recipe is farfalle.