Prep Time 16 minutes Cook Time 22 minutes, rest 5 minutes
A cream based sauce takes this chicken, pasta and cheese casserole to a flavorful new level. Add a side salad and you have a gourmet meal in less than an hour.
by Chef Eddie Blyden
What you'll need
- 4 (3-ounce) boneless, skinless chicken breasts
- Salt and pepper to taste
- 4 slices thick-cut applewood smoked bacon, cut in 1 inch pieces
- 4 tablespoons olive oil
- 2 tablespoons minced garlic
- 4 tablespoons tomato sauce
- 12 ounces heavy cream
- 4 cups cooked, drained and cooled pasta
- 5 ounces shredded mixed cheeses (cheddar, gruyere, and fontina)
- 1 ounce grated parmesan cheese
- 2 tablespoons butter
Notes:
Servings: 4
How to make it
- Start a charcoal or wood fire or preheat a gas grill or broiler, the fire should be quite hot and the rack about 3 to 4 inches from the heat source. Season chicken breasts with salt and pepper to taste. Grill 2 to 3 minutes on each side or until cooked through. Set aside.
- In a preheated heavy bottomed medium saute pan, cook bacon pieces over medium heat 3 to 4 minutes on each side or until crisp. Remove bacon from pan, drain on paper towels and set aside. Return pan to medium heat and add olive oil and garlic. Cook garlic approx 1 minute, then add tomato sauce, heavy cream, pasta, cheeses and bring to a boil. Add chicken, bacon and butter and stir until all well incorporated adding a little extra cream if necessary.
