Chicken & Bacon Pasta

Adapted from Dishing with Leslie

I love all things pasta and all things Italian.  I actually came across this recipe from someone that had posted it on Facebook and I found it interesting that it called for an onion which was to be taken out at the end -- so I knew I had to give it a try.  And it had bacon -- my husband is a huge fan of bacon.  So I went for it and was so happy with the way it turned out!  This is kind of a heavy dish, but worth every bite!

Yields: 2 servings

Ingredients:

• 1/3 lb organic pipe rigate pasta, uncooked (any small pasta will work)
• 2 slices of organic bacon
• 4 tbsp organic onion, diced
• 1 organic garlic clove, minced
• 2 organic chicken breasts
• 3/4 cup organic heavy cream
• 1/4 cup freshly grated Parmesan cheese
• salt and pepper to taste

Directions: 
Prepare pasta as directed on package.

Cook bacon in a large skillet, until it's nice and crispy.

While the bacon is cooking, slice your chicken into strips and season it with salt and pepper and set aside. 

Once bacon is cooked, add onion to bacon and cook for a few minutes; just until they start to soften.  Add garlic and cook for another minute or two; just until fragrant.  Add chicken and cook for about 8 to 10 minutes, until almost cooked.  Add cream and let simmer for a few minutes.  When cream is bubbling nicely, add the parmesan cheese, stirring well.  Let simmer for 2 - 3 minutes.  Add in cooked cavatappi and let heat through.  

Garnish with additional Parmesan if you like.

Bacon Macaroni & Cheese

Adapted from Giada De Laurentiis' Recipe

If a recipe has bacon in it, I really need no justification to make it.  In this case, I'm pretty sure the recipe didn't even call for bacon (or breadcrumbs for that matter!) but I added it on my own.  This is a perfect comfort food for a rainy day in front of the fireplace with a movie and and a glass of white wine.  You can really use any three cheeses you want, but I definitely recommend keeping one of them as mozzarella since it doesn't have too strong of a flavor and can balance out the other cheeses.  My favorite combination is the one listed in the recipe.  Enjoy! 

Yields: 4 - 6 servings 

Ingredients:

• organic PAM spray, for greasing dish
• 12 ounces organic pipe rigate pasta (or any short pasta)
• 2 cups organic heavy cream
• 2 1/2 cups organic whole milk
• 2 tablespoons organic all-purpose flour
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon organic freshly ground black pepper
• 2 cups (packed) grated Fontina
• 3/4 cup (packed) organic finely grated Parmesan
• 3/4 cup (packed) grated mozzarella
• 1/4 cup breadcrumbs
• 4 slices cooked organic bacon, crumbled

Directions:
Preheat the oven to 450 degrees F.

Grease a 13 by 9-inch glass baking dish and set aside.  Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes.  Drain well, but do not rinse.

 Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend.  Stir in 1 cup Fontina, 1/2 cup Parmesan and 1/2 cup mozzarella.  Add the noodles and toss to coat.  Transfer the noodle mixture to the prepared baking dish.  Toss the remaining 1 cup Fontina, 1/4 cup Parmesan and 1/4 cup mozzarella in a small bowl to blend.  Sprinkle the cheese mixture over the noodle mixture.  Sprinkle the breadcrumbs and bacon on top of the noodle mixture.  Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 20 minutes before serving.

Note: It may seem runny when it comes out of the oven -- after 15 - 20 minutes of setting, it will thicken up.

Bacon Wrapped Chicken

This recipe is perfect for those weeknights when you're super tired or don't have much time for prep work!  This recipe is SO easy -- salt and pepper, wrap with bacon and stick in the oven!  Voila!  Oh, and it's also incredibly tasty!  Wrapping the chicken with bacon keeps the chicken moist (which is hard to do with chicken breast!) and the flavor of the bacon really shines through!

Yields: 2 servings 

Ingredients:

• 4 skinless boneless organic chicken breasts
• 8 slices organic bacon
• salt and pepper to taste

Directions: 
Preheat the oven to 350 F.

Salt and pepper each side of the chicken breast.

Roll up the chicken breast (you can secure it with a toothpick if you'd like but I usually find that it stays without one).

Use two slices of bacon for each breast and wrap the chicken with the bacon so that the chicken is completely wrapped.

Spray the bottom of your oven safe dish and place the chicken breast in the dish.  Cook for 25 - 30 minutes until chicken is cooked!  Serve with a side of vegetables (see Roasted Brussel Sprouts).

Spinach Artichoke Dip

One year for Thanksgiving, one of my friends gave this recipe to me as an idea for an appetizer.  When I first saw that the recipe called for cream cheese, sour cream and mayonnaise all in one recipe, I told her the combination did not sound very appetizing.  She told me I had to try it anyway, because it was that good.  Without a backup appetizer on my list, I went ahead and made it, and was very pleasantly surprised!  My family and I ate this with tortilla chips and the only complaint I got was that I didn't make enough!  This has now become a staple in our Thanksgiving appetizers!

Yields: 4 servings

Ingredients:

• 1 cup thawed, chopped frozen organic spinach
• 1 1/2 cups thawed, chopped frozen organic artichoke hearts
• 6 ounces organic cream cheese
• 1/4 cup organic sour cream
• 1/4 cup organic mayonnaise
• 1/3 cup + 2 tbsp organic grated Parmesan
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder 

Directions:
Preheat oven to 400 F.

Boil spinach and artichokes in 1 cup of water until tender and drain.  Discard liquid.  Heat cream cheese in microwave for 1 minute or until hot and soft.  Add spinach, artichoke and cream cheese to an oven safe dish and stir in rest of ingredients.  Sprinkle 2 tbsp Parmesan and bake for 10 minutes.  Serve hot.