PASTA! PASTA! PASTA! (read: CARBS! CARBS! CARBS!) I saw an amazing recipe for pasta on The Pioneer Woman. It inspired me to take my own pasta adventure. I don’t think I’ve seen my city boy have that many helpings of dinner in all the time we’ve been together. I’m going to be honest, I did cheat a little and buy a loaf of bread from Homeland that already had garlic butter smeared inside. One of those, stick it the oven for 5 minutes, cheats. It was well worth it! I saved myself time and frustration and was rewarded with the perfect addition to my pasta dinner. This dish doesn’t have a name as far as I know. I think I will call it Chicken Bacon Mushroom Linguine.
Things You Will Need
2 Boneless Skinless Chicken Breasts
1 Small Onion Chopped
5 Strips Bacon
2 Tbsp Minced Garlic
2 Tbsp Extra Virgin Olive Oil
1 Sliced Red Bell Pepper
1 Container Sliced Mushrooms
1 Cup Green Beans
3/4 Cup Half & Half
1/4 Cup White Cooking Wine
1/2 Cup Shredded Parmesan
1 Package Linguine
Boil water for pasta. Dice slices of bacon, onion, and mince garlic and combine into a skillet with olive oil. Let the bacon get crispy and the onions carmelized. I put two frozen bonless skinless chicken breasts on my indoor grill for about 8 minutes. After fully cooked cut into bite sized cubes. ( The chicken is a matter of preference. There are so many ways to cook a chicken breast and no matter how you do it, it will be covered in creamy goodness in the end.)
Add enitre container of mushrooms, sliced red bell pepper, and green beans (I used a handfull of the fresh green beans, the ones that you snap) to skillet along with the white cooking wine. (Don’t for get to add the pasta to your boiling pot of water.) Let simmer until mushrooms are golden and glazed.
Stir in half & half and Parmesan, stirring frequently until sauce thickens to desired consistency. (Once pasta is tender, drain water!) Pour contents of skillet into pot of pasta and toss together. Garnish with more shredded Parmesan and enjoy!
*Disclaimer* I never once said this was healthy!