After taking my first bite of this pasta I knew it was a keeper. It did not matter what the rest of my family thought, I knew I was keeping this recipe. Good thing my family liked it because they are definitely getting it again.
2 boneless, skinless chicken breasts
6 slices turkey bacon
1 pound penne pasta
1 red bell pepper, diced
1/3 cup grated parmesan cheese
1/4 teaspoon paprika
1 cup shredded mozzarella
1 teaspoon unsalted butter
1 teaspoon chopped garlic
1/4 cup apple juice
1 tablespoon red wine vinegar
1/3 tablespoon low sodium chicken broth, approximately
1/2 teaspoon dry mustard
1/4 teaspoon dried rosemary
1/2 teaspoon cayenne pepper
2 cups heavy whipping cream
Preheat oven to 475º F.
Cook pasta according to package directions and drain.
Cook the chicken and the bacon your preferred way, then dice the chicken into bite sized pieces and crumble the bacon.
While the pasta chicken and bacon are cooking, use a glass measuring cup to measure out the apple juice, then add in the 1 tablespoon apple cider vinegar and then add in just enough chicken broth to equal 1/3 cup.
Melt butter in a large sauce pan, over medium heat. Add chopped garlic and sauté for 1-2 minutes, watching carefully so it does not burn. Add in the apple juice mixture, mustard, rosemary, cayenne pepper and heavy cream. Stir to mix and reduce heat to low and allow mixture to warm, but do not let it come to a boil. Stir occasionally.
In a large bowl thoroughly combine the sauce pasta, diced chicken, crumbled bacon, diced pepper, Parmesan cheese and paprika. Transfer mixture to a 9x13 baking dish and top with shredded cheese. Bake for 10 minutes.
Total Fat: 28.2g
Total Carbs: 45.8g
Dietary Fiber: 2.4g
Vitamin A: 21.3%
Vitamin C: 30.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Your Homebased Mom.