Saturday, January 9, 2010

Creamy Chicken, Bacon and Tomato Pasta

This is a re-post of a recipe that I first wrote about here. We just had it again a couple nights ago and it was SO good. I picked out the tomatoes for the kids and they chowed down on the rest. I had used pre-cooked bacon last time, but the real was so much better. The mini bow tie pasta was a big hit with the kids. I misread the recipe AGAIN and cooked the whole box of pasta-way too much. On the positive side, Tyson ate the plain cooked pasta with Parmesan cheese and butter for lunch and dinner the next day. The leftovers were a little on the dry side, so after reheating them, I poured a little Italian dressing on top. YUM!

You will need:
3 cups pasta (bow tie, shells, or mini bow tie are all good choices)
1 lb boneless skinless chicken breast cut in chunks (season with SOMETHING-the pepper or another spice)
3 slices bacon cut up/crumbled
1 can Italian style diced tomatoes (not drained. I used plain tomatoes.)
4 oz cream cheese (we use the 1/3 less fat)
1/2 cup water (maybe more, maybe less)
1/4 tsp pepper
Sprinkle Parmesan cheese on top if desired

Cook Pasta as directed. Meanwhile, cook chicken in large skillet over medium high heat until chicken is done, stirring occasionally. When chicken is cooked, add everything else except the Parmesan. Mix well (you don't want cream cheese chunks). Drain pasta, add sauce and sprinkle with Parmesan. We are not so fancy and I just throw the pasta in with the other stuff once it's drained. I also hold back some of the crumbled/cut up bacon and toss it on top before serving.

1 comment:

Anonymous said...

sounds yummy! thanks for the recipe, juli