Chicken, Bacon & Sun-dried Tomato Pasta with White Wine & Basil
Prep time
Cook time
Total time
Author: Finn
Serves: Serves 4
Ingredients
2 chicken breasts
Olive oil
Salt and pepper
1 sprig fresh rosemary
5 rashers applewood smoked bacon
1 lb. short pasta- penne, rigatoni, etc.
2 cloves garlic, crushed
⅓ cup sun-dried tomatoes, coarsely chopped
¼ cup dry white wine
½ cup freshly grated parmesan cheese
1 small bunch fresh basil, coarsely chopped
Instructions
Heat oven to 400 degrees. Rub two chicken breasts with oil, season with salt and pepper and place in an oven-save dish along with the sprig of rosemary. Cover chicken breasts with a piece of parchment paper and gently 'tuck the chicken in,' nestling the parchment paper overtop the chicken. This will keep the chicken moist as it bakes. Bake for 30-40 minutes. Remove from oven, slice into pieces and set aside.
Cook bacon in a large pan. Remove bacon and let drain on a piece of paper towel. Drain off most of the bacon fat, leaving approximately 1 tablespoon in the pan.
Add garlic to the bacon fat and cook over medium heat until fragrant but not browned. Add white wine and cook 1-2 minutes over medium-high heat until the alcohol has largely cooked off.
Cook pasta according to package instructions. Drain and add noodles to garlic and wine pan. Add sun-dried tomatoes, sliced chicken and bacon and toss to coat. At this point, I like to add an additional grind of black pepper, but that's up to you. Add basil and parmesan and toss. Serve immediately.
Recipe by Port and Fin at https://portandfin.com/chicken-bacon-sun-dried-tomato-pasta-with-white-wine-basil/