Wednesday, November 19, 2014

Penne in Chicken-Bacon Blush Sauce

This combo is fantastic! My entire family raved about it and just about everyone had seconds. It was delicious as is, but next time I might bake it with extra cheese on top. Yum!

1 lb penne, cooked according to pkg directions
1 lb bacon, diced
1 medium onion, diced
1.5 lbs chicken breast, cut into small pieces
2 cloves garlic, minced
salt & pepper, to taste
15-oz can diced tomatoes, some liquid drained out
2 tbsp fresh basil, chopped
2 tbsp Frank's hot sauce
1/2 cup sour cream
1 cup mozzarella cheese

In a large pot, cook the bacon until it starts rendering some fat. Drain off some of the grease, Add the onion, chicken, garlic, and season with salt & pepper. Cook until chicken is no longer pink. Add tomatoes, basil, and hot sauce. Let simmer for 10 minutes. Turn off heat and stir in sour cream. Add the sauce to the pasta, then add mozzarella cheese.

To freeze: Put in foil pan and cover with press-n-seal/foil. After thawing, or mostly thawing, bake in 350 oven until warmed through (35-45 min).

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