One-Pot Chicken and Bacon Pasta

In a large pot on medium-high heat, add D'Orsogna Natural Bacon and cook until crispy Remove bacon from pot and set aside.

Season chicken thighs with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.

Add red onion, asparagus, and garlic to the pot and cook until the asparagus is almost tender. Remove from pot.

Add the pasta and chicken broth to the pot. Bring to a boil, and cook for approximately 9-12 minutes until the pasta is al dente. Stir occasionally.

When the pasta is almost cooked. Lower the heat and add in the milk, goat cheese, vegetables, D'Orsogna Natural Bacon and sun-dried tomatoes. Stir to combine.

Top with cooked chicken thighs, sprinkle with chopped parsley and bring to the table to serve.