Quick story about bacon pasta.
Mr. A and a friend lived together during a semester abroad in New Zealand. One night bacon pasta was born.
He tells me, “We were in college and it was good New Zealand bacon, mixed with pasta sauce.”
“Like thick Canadian bacon?”, I ask.
“No, good bacon. Google it.”
Mr. A was excited about this meal. Honestly, my creative juices weren’t following but my stomach was screaming at me to feed it. So I threw this together and it was good. I think this might have been a little better than the college bacon pasta or at least healthy with the addition of chicken and peppers.
Chicken Bacon Pasta
Serves 2 hungry people
- linguine, half a box
- 2 boneless skinless chicken breast, chopped into 2 inch/bite sizes
- 3 strips of thick cut bacon, chopped
- 2/3 onion, sliced
- 1/2 green pepper, sliced
- 1 teaspoon tomato paste
- 1 teaspoon garlic, chopped
- 1 pinch red pepper flakes
- 1 can of italian stewed tomatoes
- salt and pepper
1. Cook pasta according to package. While pasta is cooking, cook bacon until browned and crispy. Remove with slotted spoon to paper towel lined plate. Discard of fat – but don’t wipe out the pan.
2. Add chopped chicken to saute pan. Cook for 2 minutes on medium high heat on one side, then flip over for another 2 minutes. Remove from pan, place on plate to rest. Add 1 teaspoon Olive oil to pan. Add onions and peppers and saute on medium/low for 5 minutes. Add tomato paste, garlic and red pepper flakes. Stir to combine. Add can of stewed tomatoes. Bring to a rapid simmer until pasta is done.
3. Drain pasta and drizzle with a little olive oil. Add chicken and bacon to tomato sauce. Cook for 1-2 minutes until heated through. Serve it up!
**Note about the stewed tomatoes. I quickly ran mine through my Cuisinart to puree. Completely personal preference though. Tomatoes could be crushed by hand or knife or not at all.