Chicken, Bacon, and Goat Cheese Pasta
Chicken, bacon, and goat cheese; it's like a farm in a pot!
- 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
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.
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.
Add the red onion, asparagus, and garlic until the asparagus is almost tender. Remove from pot.
Add the pasta and chicken broth.
Bring to a boil, and cook until the pasta is al dente, stirring occasionally.
Lower the heat and add the milk, goat cheese, cooked vegetables, bacon, and the sun-dried tomatoes. Mix well.