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.