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firebird chicken pasta

serves 6
by nancy stone

Ingredients

  • ½ lb bacon chopped
  • 2 chicken breasts
  • chili powder
  • garlic powder
  • salt and pepper
  • 2 shallots diced
  • 1 lb penne pasta
  • ½ cup white wine
  • 1 cup chicken broth
  • 2 cups heavy cream
  • 1 cup parmesan cheese
  • 1 tomato diced
  • 2 scallions sliced

Instructions

  1. cook bacon in cast iron skillet until crisp
  2. drain on a paper towel
  3. season chicken with chili powder, garlic powder and salt and pepper
  4. saute chicken and shallots in bacon fat 5-6 minutes per side until cooked through
  5. remove chicken and dice
  6. deglaze the pan with the wine and chicken broth and bring to a boil
  7. lower heat to medium and add cream and parmesan cheese
  8. stir and bring to a boil
  9. add chicken, bacon and tomato and cook until combined
  10. add pasta and toss to coat and top with sliced scallions