On this episode of Isolation Eats, we’re throwing a lot of goodness in a pan and serving it over fresh pasta! Put down your 50th bowl of cereal or that PB&J and make something fresh.
Recipe for Pan Cooked Chicken, Bacon, and Asparagus
1 boneless, skinless chicken breast, sliced into strips
Salt and pepper to season chicken
2 strips thick cut bacon
5-7 stalks of asparagus, woody ends removed
5-8 grape or cherry tomatoes, sliced in half
8 oz of pasta such as fettucine
Parmesan or Romano cheese to grate over your dish
extra grated cheese to sprinkle on top
fresh Basil leaves
Heat a skillet to medium high heat. Add bacon. Season your chicken with salt and pepper to your liking. Don’t go too crazy on the salt because the bacon will provide a good bit of saltiness. While bacon is cooking, lightly salt a pot of water and bring it to a boil. Add your pasta and cook according to package instructions. After the bacon is cooked, but not too crispy, remove to drain on a paper towel and add chicken to pan. Brown chicken. Then add back the bacon and the asparagus. Cook until the asparagus is tender. While that’s happening, once your pasta has cooked, remove it from the water, but don’t drain the water, keep it, you’re going to need it! Then add the tomatoes. As they cook, give them a squeeze to get some of their juices out. This is going to help with building your sauce. Then add 1/4 to 1/3 cup of the pasta water to your pan. Allow that to cook down a bit and thicken. Then grate cheese over the pan. Top your bowl of pasta with all of the ingredients in the pan. Grate more cheese over it and add basil if so desired.
Close up of the final product.