Ingredients
1garlic cloves,roasted, head removed
2chicken breasts,boneless, skinless
2tbspextra virgin olive oil
½tspkosher salt
¼tspblack pepper
1lbbow tie pasta
12ozbacon
8ozcrimini mushrooms,quartered
½yellow onion,chopped
½cupsun dried tomatoes
¾cupwhite wine
1cupheavy cream
¾cupparmesan cheese
Preparation
Cook the pasta according to package instructions.
Cut the chicken into 1-inch cubes and season with kosher salt and black pepper.
To a cast-iron skillet, add the olive oil on high heat. Cook the chicken until browned on both sides, about 2 to 3 minutes on each side.
Remove from the pan, reduce the heat to medium-high heat and add in the bacon. Cook until crisp and remove the bacon.
Add in the mushrooms and onions and cook for 5 to 7 minutes until they start browning. Remove the mushrooms and onions from the pan to the chicken plate.
Add in the sun dried tomatoes, white wine, and stir well, then let reduce by half for about 15 minutes.
Add in the heavy cream, roasted garlic, chicken, and vegetables. Add in most of the Parmesan cheese leaving just a garnishing amount.
Stir well, then add in the pasta and bacon, and combine everything.
Garnish with remaining Parmesan cheese, serve, and enjoy!
