Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
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One-Pot Chicken and Bacon Pasta

Ingredients

 910 g Boneless chicken thighs, skin on
 455 g Asparagus, trimmed and roughly chopped
 455 g Penne pasta
 225 g Goat cheese
 1 cup Milk
 ½ cup Sundried tomato, chopped
 1 Red onion, diced
 4 Garlic cloves, minced
 6 cups Chicken Stock
 Salt & Pepper to taste

Method

1

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

2

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.

3

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

4

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.

5

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.

6

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

Ingredients

 910 g Boneless chicken thighs, skin on
 455 g Asparagus, trimmed and roughly chopped
 455 g Penne pasta
 225 g Goat cheese
 1 cup Milk
 ½ cup Sundried tomato, chopped
 1 Red onion, diced
 4 Garlic cloves, minced
 6 cups Chicken Stock
 Salt & Pepper to taste

Directions

1

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

2

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.

3

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

4

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.

5

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.

6

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

One-Pot Chicken and Bacon Pasta