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chicken penne olive oil red onion bacon garlic chicken stock heavy cream tomatoes spinach Parmesan cheese
Viewed: 53 - Published at: 6 years agoIngredients
- 6 None chicken drumsticks
- 13 oz penne
- 1 tbsp olive oil
- 1 None medium red onion, finely chopped
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 2 oz sun-dried tomatoes in oil, drained, chopped
- 1 bunch spinach, shredded
- 1/3 cup Parmesan cheese, shredded
Method
- Preheat oven to 375°F. Coat chicken in oil then roast for 30 mins, or until golden brown and cooked. Let cool for 10 mins. Chop meat and discard bones.
- Meanwhile, cook pasta in boiling salted water for 10-12 mins, or until al dente. Drain.
- Heat a large frying pan, add oil and sweat onion for 2 mins, until soft. Add bacon and garlic. Cook for 5 mins. Add stock and cream. Bring to a boil, reduce heat and simmer for 5 mins. Add tomatoes and chicken. Remove from heat and toss with pasta, spinach and 1/2 the Parmesan. Season.
- Distribute pasta between serving bowls. Top with remaining Parmesan. Serve immediately.
