 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This was a dish that was served at a restaurant that is no longer in business. I am not sure how I got this recipe, but it is great. Ingredients:
pasta rustica |
| 30 min | 30 min prep |
serves 4 |
ingredients |
8 ounces penne pasta |
6 slices bacon, cut into 1/2 inch pieces |
1 lb boneless chicken breast, cut into bite size pieces |
1/4 cup flour (enough to coat chicken) |
1 medium spanish onion, peeled and thinly sliced |
2 garlic clove, peeled and minced |
1/3 cup virgin olive oil |
salt and pepper |
3/4 cup parmesan cheese |
2 tablespoons fresh parsley, chopped |
directions |
Directions:
1. Cook pasta in a large pot of boiling salted water according to package instructions.
2. Heat a large saute pan on high heat. when hot, add bacon, stirring often. When bacon is browned, remove from pan and save some of the fat in the pan.
3. Coat the chicken lightly with flour and saute on medium heat in remaining bacon fat until cooked through, add onions and garlic, and cook stirring often for 2 to 3 minutes.
4. Add olive oil, salt and pepper to taste and bacon.
5. Drain pasta, but do not rinse. The starch clinging to the pasta will help bind the sauce. Add to the above ingredients. Stir in parmesan and parsley.
|
|