One Pot Pasta
Ingredients:
½ lb Bacon, chopped
2 boneless chicken thigh
1 lb. asparagus, trimmed and chopped
1 red onion diced
2 t. minced garlic (4 cloves)
6 cups chicken broth (1.5 quarts)
1 cup milk or Lactaid
1 lb. fusilli pasta (or penne)
8 oz. goat cheese
½ cup sun dried tomatos, chopped
Salt and Pepper.
Directions:
In large skillet, heat on medium heat and add bacon. Cook until bacon is crispy, remove bacon.
Salt and pepper chicken thigh and add to pan. Cook 4 minutes a side until golden skin, remove from pot and set aside.
Add diced red onion, chopped asparagus and minced garlic to pan and cook until asparagus is almost tender (8 minutes). Remove from pot.
Add the pasta and chicken broth to the pot. Bring to a boil and cook for 12 minutes until the pasta is al dente. Stir occasionally.
Meanwhile dice the chicken while the pasta is cooking. Without draining pasta, lower the heat on the pan, and add the milk, goat cheese, vegetables, bacon, sun dried tomatoes and diced chicken. Stir to incorporate. Let rest for 5 minutes. Sprinkle with chopped parsley and serve.