Pasta with Chicken and Brust Tomato "Sauce"

Can you guys believe that this is my 50^th recipe? I didn’t think that I would be able to come up with so many almost original recipes; I personally am impressed.

As you know from past recipes, I’m not very good at coming up with recipes that allow you to only dirty one or two dishes. This is another one of those recipes, you need a few pans, but it’s worth it in the end. This is also a recipe that is better during the summer because that is when the tomatoes are in season.

If you do try this recipe out in the remaining time that tomatoes are in season, let me know what you think of it.

One last thing before the actual recipe; I want to thank you all for continuing to read my recipes, it really means a lot.

What You’ll Need…

Chicken Breasts (One per person.)

1lb Pasta (Your choice)

6 Slices Bacon

1-2 Tablespoons Olive Oil

1 Bell Pepper (Chopped)

½ Large Onion (Chopped)

2 Handfuls Mushrooms (Chopped)

2-3 Chili Peppers (Your choice; chopped)

1 Pint Baby Heirloom Tomatoes (Assorted colors.)

1- 1 ½ Cups Chicken Stock  

1 Tablespoon Herbes de Provence

Parmesan Cheese (To top.)

Fresh Basil (To top.)

Green Onions (Optional. Chopped; to top.)

Preheat your oven to 350.

Start out by lining a sheet pan with a cooling rack; place your bacon on the rack and bake at 350 until crisp, this takes anywhere from 10 to 20 minutes.

While the bacon is baking also start cooking the second protein. I personally like to start the chicken on the stove until the outside is browned and then finish it in the oven; but how you cook your chicken in up to you.

Once the chicken has been started fill a pot with water and let it come to a boil for your pasta. Once the water comes to a boil, drop your pasta and cook to your liking. As I have mentioned in the past, I do not like my pasta to be al dente, and therefore I cook my pasta longer. Cooking times also vary with each type of pasta.

While everything else is cooking and the water is coming to a boil move on to your vegetables. Chop the peppers, onions and mushrooms, but make sure that you leave the tomatoes whole.

Once the vegetables have been chopped heat the olive oil in a skillet and once it has been heated add the onions and peppers. Allow these vegetables to start to soften, about 5 minutes, before adding the tomatoes to the pan. Roll the tomatoes around in the pan to make sure that they are lightly coated in oil. At this point add 1 cup of stock. Allow the vegetables to simmer until the tomatoes burst; this takes about 10 minutes, but it could take a little longer. Just before the vegetable mixture is complete add the mushrooms and spices.

When the bacon and chicken are cooked through remove them from the oven and set them aside. Also, when the pasta is cooked to your liking drain it.

When the tomatoes have burst and the mushrooms have softened turn off the heat and add the pasta to the vegetable mixture. If it is too dry add some of the remaining stock. Combine the pasta and vegetable mixture.

Now, back to the protein; cut the chicken into strips and the bacon into small pieces.

To serve first spoon desired amount of pasta and vegetables onto a plate or into a boil. Top this layer the desired amount of chicken and bacon. Lastly, top with Parmesan cheese, fresh basil, and even chopped green onions if you’re feeling adventurous.

Enjoy!