So I was thinking of making something kind of like this for dinner tonight… Tomato Garlic Linguine with Mozzarella and Chicken. It turned in to a combination of this recipe and my Spaghetti Alfredo with shrimp, Bacon, and Veggies.
Here is how it went down.
Chicken and Pasta Bacon
2 shallots, thinly sliced
1 small container of portabello mushrooms, sliced
1 container of cherry tomatoes
3 heads of minced garlic
2 large chicken breasts
1 cup white wine (stock or water would be acceptable)
1 pound of pasta- I used Linguine
1/2 pound bacon and the grease
1 ball fresh mozzarella, chopped
1/2 cup Parmesan, shredded
About 1/2 cup olive oil
1 cup pasta water
Drizzle a few tablespoons of olive oil in a dutch oven.
Brown both sides of your chicken on high heat, about 5 minutes per side. Take out of pan.
Lower heat to medium. Add another 2 tablespoons of olive oil. Cook down your shallots, mushrooms, and tomatoes for about 10 minutes, stirring occasionally.
Add your garlic. Stir in and cook for 3 minutes. Add wine, stir, and reduce, about 5 minutes.
Chop your chicken. It will still be raw in the middle.
Start boiling your water and drop you pasta when ready.
Cook your bacon. Drain and chop.
Add your chicken to the veggies. Add your bacon grease and stir together well. When your pasta is al dente, add it to your sauce plus the pasta water. Add the rest of the olive oil. Mix well and top with your cheese and bacon.