Sundried Tomato and Bacon Cheesy Chicken Pasta

Sundried Tomato and Bacon Cheesy Chicken Pasta

Servings: 4-6

This dish is dairy heavy which is not common for my recipes. I’ve been testing my tolerance with dairy beyond cheese.

I find that high quality and high fat dairy is okay for me. Higher fat content = less lactose, making it easier to digest. Quality, organic, and high fat dairy makes a huge difference for me, but if you are not lactose intolerant, using the less expensive cheese is fine! I will always advocate for high fat over low fat or skim, though.

Ingredients:
-2 cups uncooked brown rice pasta (or any pasta of choice)
-1 lb chicken breasts, cut into small chunks
-1 tbsp garlic infused olive oil (or normal EVOO + minced garlic)
-1 pint cherry tomatoes
-1 cup organic half-n-half
-1/4 cup whole milk ricotta
-1/4 cup whole milk shredded mozzarella
-3-4 pieces cooked bacon, chopped
-1/4 cup sundried tomatoes, sliced + 1 tbsp oil from sundried tomatoes
-1 large handful fresh spinach
-Pinch of salt
-Optional: red pepper flakes

Instructions:
1. Cook the pasta according to directions. Drain and set aside.
2. Cook the chicken in the garlic infused olive oil on medium-high heat. Once it is all nearly cooked through, add in the cherry tomatoes. Cook until they’ve blistered and burst.
3. Reduce heat to low and stir in the half-n-half, ricotta, and shredded mozzarella. Add the cooked noodles and coat them with the cheesy mixture.
4. Stir in the bacon, sundried tomatoes, and fresh spinach. Cook until the spinach has wilted.
5. Top with the red pepper flakes and serve warm.

Sundried Tomato and Bacon Cheesy Chicken Pasta

Course: Main Course, Pasta

Ingredients

  • 2 cup uncooked noodles of choice gluten free or wheat
  • 1 lb chicken breast cut into small pieces
  • 1 tbsp garlic infused olive oil or normal EVOO
  • 1 pint cherry tomatoes
  • 1 cup organic half-n-half
  • 1/4 cup whole milk ricotta
  • 1/4 cup shredded mozzarella
  • 3-4 pieces cooked bacon, chopped
  • 1/4 cup sundried tomatoes in oil plus 1 tbsp oil from jar
  • handful fresh spinach
  • pinch kosher or sea salt
  • red pepper flakes optional

Instructions

  • Cook the pasta according to directions. Drain and set aside.
  • Cook the chicken in the garlic infused olive oil on medium-high heat. Once it is all nearly cooked through, add in the cherry tomatoes. Cook until they’ve blistered and burst.
  • Reduce heat to low and stir in the half-n-half, ricotta, and shredded mozzarella. Add the cooked noodles and coat them with the cheesy mixture.
  • Stir in the bacon, sundried tomatoes, and fresh spinach. Cook until the spinach has wilted.
  • Top with the red pepper flakes and serve warm.

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