Ingredients Jump to Instructions ↓

  1. 4 slices bacon

  2. 2 tablespoons olive oil

  3. 1 onion, chopped

  4. 3 cloves garlic, minced

  5. 1 pound boneless, skinless chicken breasts, cut into 1" pieces

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 1 teaspoon dried oregano

  9. 1/2 teaspoon dried basil

  10. 3 carrots, sliced

  11. 3 cups chicken broth

  12. 1 (26-ounce) jar pasta sauce

  13. 3 cups rotini pasta, uncooked

  14. 1 green bell pepper, chopped

  15. 1 cup shredded fontina cheese

  16. 1/3 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In large saucepan, cook bacon over medium heat until tender. Remove bacon from pan, drain on paper towel, crumble, and set aside. Drain fat from pan but do not wipe out. Add olive oil to pan. Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add chicken; sprinkle with salt and pepper. Cook, stirring frequently, until chicken is browned, about 2-3 minutes. Add carrots, broth, and pasta sauce; bring to a simmer. Simmer for 10 minutes until pasta is almost tender. (You may want to stir in about 1/2 cup water if the mixture seems dry.) Stir in reserved bacon and green bell pepper; simmer for 7-8 minutes longer or until pasta is al dente. Stir in fontina cheese, remove from heat, cover, and let stand 5 minutes. Sprinkle with Parmesan cheese and serve.


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