Thursday, February 23, 2012

Creamy Pasta with Chicken, Bacon, and Jalapenos

Last week I had a night where I felt like using up some things I had left in my fridge - some bacon, a jalapeno, a few peppers, and 2 chicken breasts. I was craving pasta, so I came up with this pasta dish featuring the chicken and bacon, and given a punch of flavor from the jalapenos.

(note - I made this up as I went along; measurements are approximate)

  • 5 slices bacon, chopped (I like chopping it raw instead of crumbling it after it is cooked)
  • 1 tsp olive oil
  • 2 chicken breasts cut into thin 2 inch pieces and seasoned with chili powder and salt
  • 1/2 red pepper, chopped
  • 1 jalapeno, chopped
  • 1/2 small red onion, chopped
  • 1 c light cream
  • 1 c shredded cheese - I used a mix of cheddar and Monterrey Jack
  • 8 oz cooked pasta; I used rotini


  • Cook pasta; drain, set aside
  • Heat olive oil in a large saute pan. Add bacon and cook until crispy. Transfer to a plate lined with paper towels.
  • Remove all but 1 tbsp bacon grease from the pan and add 1 tsp olive oil.
  • Add chicken to the pan and saute 3-4 minutes.
  • Add peppers and onions; saute until chicken has cooked through, about another 3-4 minutes.
  • Add cream and bring to a simmer. Remove from heat and stir in the cheese.
  • Add the cooked pasta to the pan and toss; top with bacon.

Quick, easy, and full of flavor!

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1 comment:

  1. This sounds great! I love jalapenos on everything and love the clean out the fridge meals that turn out as something you want to make again.