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.

Ingredients
(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

Directions

• 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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