Categories: Pasta
Ingredients
- 2 boneless skinless chicken breasts, pounded thin
- 1/2 a cup of all purpose flour
- 1 tsp of garlic powder
- 1/2 tsp pepper
- Four strips of thick bacon, cubed
- 1 lb smoke sausage link, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 TBSP olive oil
- 2 cloves of garlic, minced
- 2 cups chicken broth
- 1/2 tsp rosemary, chopped
- 1/2 tsp red pepper flakes
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 lb uncooked penne pasta
- salt
- Fresh parsley, chopped
Directions
- Cook pasta according to directions. Drain and set aside. In a medium bowl mix together flour, garlic powder and pepper. Dredge chicken in flour mixture and set aside.
- In a large saute skillet over medium high heat brown your cut bacon and sausage until slightly crisp. Once cooked remove to a paper towel lined plate.
- Drain off any excess grease leaving about 1 TBSP in the pan. Place chicken into hot oil and brown. About 2 minutes on each side or until cooked through and no longer pink. Remove chicken to a plate and let rest.
- Completely drain off all grease, leaving any bits in the pan. Add in olive oil and red bell pepper and sauté for 3 minutes over medium high heat. Add in minced garlic and cook for 30 seconds stirring constantly.
- Pour in chicken broth and scrape up any bits stuck to the pan. Bring to a boil and cook for 3 minutes. Reduce heat to low and mix in rosemary, red pepper flakes, cream and Parmesan cheese. Stir until smooth. Continue cooking on low until slightly thickened, about 4 minutes.
- Thinly slice chicken breasts into strips. Add chicken, bacon, sausage, and pasta into the sauce. Stir until well coated. Season with salt if needed. Garnish with chopped parsley.