I was at a Pampered Chef party over the winter and the consultant made the most delicious linguini dish. It was probably all the bacon, because bacon makes everything wonderful.
I knew I wanted to make the same dish for my family, but I really wanted to amp it up as a main dish, so I added chicken.
This is a new favorite in our house! It’s delicious, easy, and only dirties one pot!! Yum!
Bacon, Linguini, & Tomato Toss with Chicken
Adapted slightly from Pampered Chef
¾ lb thick cut bacon, cut in ½-inch pieces
1 lb boneless skinless chicken breasts, cut in chunks
1 medium onion, diced
4 garlic cloves, minced
Pinch of crushed red pepper flakes
1 qt (4 cups) low sodium chicken stock
2 (14.5 oz) cans Italian-style diced tomatoes
12 oz uncooked linguini pasta
¼ tsp salt
½ cup fresh parsley, chopped
4 oz cream cheese
Parmesan cheese, to top
Cook the bacon to crisp in a large skillet over medium heat. Remove bacon to a paper towel lined plate to drain. Drain of most of the bacon droppings, reserving about 1 tablespoon in the skillet.
Add the chicken, and cook until done.
Remove the chicken (drizzle a bit more bacon droppings to the pan, if needed.) Add the onion and garlic and cook until tender, 3-5 minutes.
Stir in the red pepper flakes, salt, chicken stock, diced tomatoes, pasta, chicken, and half the bacon.
Bring to a simmer, then cover and cook for 9-10 minutes or until the pasta is tender.
Stir in the parsley, and cream cheese. Cook until the cream cheese is melted, stirring frequently. Top with the remaining bacon and parmesan cheese and serve.