Description
This is a recipe I came up with when I had to either cook up a 3-pound package of lean thick-cut bacon or throw it out (which was NOT going to happen). I happened to have everything else on hand anyway. I’ve already had friends try this, and they loved it. I hope you do, too!
Ingredients
- 1 (16 ounce) package thick-cut bacon
- 1 (16 ounce) package penne pasta
- ⅓ cup olive oil
- ¼ cup butter
- 3 tablespoons minced garlic
- 3 teaspoons ground black pepper, divided
- 3 skinless, boneless chicken breasts, sliced
- 2 cups heavy whipping cream
- 1 cup grated Parmesan-Romano cheese blend
- 1 cup shredded Colby Jack cheese blend
- 3 eggs, beaten
Instructions
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
- Bring a large pot of lightly salted water to a boil. Add penne and olive oil and cook
- stirring occasionally
- until tender yet firm to the bite
- about 8 minutes.
- While pasta is cooking
- melt butter in a large
- deep skillet over low heat. Add chopped bacon
- garlic
- and 1 teaspoon pepper; saute until fragrant
- 2 to 3 minutes. Increase heat to medium
- add chicken
- and cook until chicken is no longer pink in the center and the juices run clear
- 5 to 7 minutes.
- Add whipping cream
- Parmesan-Romano cheese
- and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through
- about 3 minutes. Add Colby Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta
- stir until coated with sauce
- and serve immediately.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8