Lighter Chicken and Bacon Pasta
This lighter chicken and bacon pasta is made healthier with Canadian bacon, lean chicken breast, half-and-half, and fresh vegetables. Cajun spices and plenty of garlic take the flavor to the next level!
Servings: 6
Ingredients
- 1 (16 ounce/454g) package Barilla Blue Box Penne Rigate
- 1 tablespoon olive oil
- 1/2 pound back bacon (Canadian bacon) diced
- 2 chicken breasts cut into strips
- 1/2 small onion chopped finely
- 4 cloves garlic minced
- 4 ounces white mushrooms sliced
- 1/4 cup dry white wine (e.g. sauvignon blanc)
- 1 (14 fluid ounce) can diced tomatoes with juices
- 1 tablespoon Cajun seasoning
- 1 tablespoon Dijon mustard
- 6 ounces broccolini cut into small florets
- 1/2 cup half-and-half
- Salt & pepper to taste
- Freshly grated parmesan cheese to taste
- Fresh parsley chopped (optional)
Instructions
- Boil a large, generously salted pot of water for the Barilla Penne Rigate. Cook al dente according to package directions (11-12 minutes).
- Meanwhile, prep your back bacon, chicken, onion, mushrooms, and broccolini.
- Add olive oil to a skillet on medium-high heat. Sauté the onion for 5 minutes, stirring occasionally.
- Add the back bacon and chicken to the pan and continue to sauté for another 5 minutes.
- Stir in the garlic and cook 30 seconds or until fragrant.
- Stir in the white wine and mushrooms. Sauté for an additional 5 minutes.
- Stir in the diced tomatoes, Cajun seasoning, Dijon mustard, and broccolini. Reduce the heat to medium, cover the pan, and simmer for 5 minutes.
- Add in the half-and-half and season with salt & pepper to taste. Let the sauce warm through. Drain the penne and toss with the sauce.
- Serve immediately with freshly grated parmesan cheese and a sprinkle of fresh parsley if desired.
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