Chicken, Bacon, and Goat Cheese Pasta
Chicken, bacon, and goat cheese; it's like a farm in a pot!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 2 lb chicken thighs boneless, skin on
- 1/2 lb bacon chopped
- 1 lb asparagus trimmed and chopped
- 1 red onion diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 cup milk
- 1 lb fusilli pasta
- 8 oz goat cheese
- 1/2 cup sun-dried tomato chopped
- salt to taste
- pepper to taste
Instructions
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Place a large pot over medium-high heat and add the chopped bacon. Cook until the bacon is crispy and set aside. Leave bacon grease in pan.
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Season chicken with salt and pepper to taste and place in the pot skin-side down. Cook until skin is dark golden and crispy. Flip and cook until the chicken is cooked through. Remove from pot and set aside.
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Add the red onion, asparagus, and garlic until the asparagus is almost tender. Remove from pot.
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Add the pasta and chicken broth.
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Bring to a boil, and cook until the pasta is al dente, stirring occasionally.
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Lower the heat and add the milk, goat cheese, cooked vegetables, bacon, and the sun-dried tomatoes. Mix well.
