Monday, May 5, 2014

Chicken Bacon Pasta topped with Cherry Tomatoes

Chicken Bacon Pasta topped with Cherry Tomatoes

3 Boneless Chicken Breasts
Cherry Tomatoes
3/4 C Heavy Whipping Cream
4 Oz Cream Cheese, softened
1/2 C Grated Parmesan
1 tsp Salt
1/4 tsp Red Pepper Flakes
1/2 Lb Bacon
1/2 Lb Pasta

Dry Chicken Rub:
1 1/2 Salt
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Pepper
1 tsp Ground Ginger
1 tsp Sage
1 tsp Paprika
1 tsp Sugar


2 hours before you plan to cook, pull out the chicken and set on a plate. Mix your dry chicken rub together and      season the chicken. Place the chicken in the fridge until your ready to grill.

Heat your grill to 500 degrees. Meanwhile preheat your oven to 450 degrees. Place the bacon on a baking sheet and cook for about 15 minutes, or until crispy.

Begin to cook your pasta.

In a saucepan,  add the cream and cream cheese. Keep on low heat, and whisk until the cream cheese has fully melted. Add the garlic powder, salt, and red pepper flakes. Increase heat and whisk often.

When your grill is preheated, cook each breast for 5 minutes at a time. Flip each breast every 5 minutes, 4 times.

Once your sauce starts to simmer, reduce heat and add parmesan.

Drain the pasta and place in a large bowl.

Pull the chicken off the grill and cut into chunks. Meanwhile, pull the bacon out of the oven and cut into small pieces. 

Slice your cherry tomatoes in half. Add the sauce to the pasta and stir. When your ready to plate the food, add the saucy pasta to each bowl. Top the bowls off with chicken, bacon, cherry tomatoes, parmesan, and parsley.