Grilled Chicken With Pasta Bacon And CheeseFrom charlesroberts 7 years ago
- 8 ounces good butchers slab bacon diced shopping list
- 2 cups of cauliflower flowerettes shopping list
- 2 tablespoons of butter shopping list
- 2 shallots diced shopping list
- 1/4 cup finely chopped sundried tomatoes packed in oil shopping list
- 3/4 a cup of white wine (you can add more, but then it leaves less to drink) shopping list
- 1/4 cup of pine nuts shopping list
- 1 zuchinni cut in half and then sliced shopping list
- 3/4 cup grated parmesaean cheese (preferraby not out of a can) shopping list
- 3-4 tablespoons of good virgin olive oil shopping list
- 1 to 1 1/2 cups of uncooked past (like shells or bowties) shopping list
- Grilled bonless chicken thighs shopping list
- 8-12 thighs shopping list
- 2 tablespoons creole seasoning (recipie for this can be found in AcadianCajun cabbage with Cajun potatoes recipie) shopping list
- 4 tablespoons of cooking oil shopping list
How to make it
- I know I mentioned the Grilled chicken last....but perhaps you should do it first. Mix the oil and the Creole sesoning first
- Spread oil mixture all over the chicken thighs
- Grill.....you do have the option to undercook these if you want as you will be cooking them later.
- Let cool and then slice in to 1/4" thick pieces
- In a large skillet, render bacon pieces of all there fat leaving nothing but bacon bits.
- Remove bacon bits from pan leaving the grease behind.
- Add the cauliflower and gently saute on a medium low heat for about 3-4 minutes.....just long enough so that the cauliflower absorbs all the bacon grease. Make sure that they are still crunchy when you take them out of the pan set asside
- In same pan add the butter, melt, and then add the shallots and saute for about 5 minutes on a medium heat.
- Add the wine, deglaze pan, scraping the bottom of all that bacon residue and reduce liquid to a syrupy texture
- Add the sundried tomatoes....get ready for one of the best smells ever at this point.
- Turn heat down to low and add the bacon bits to the pan
- In a seperate pot, preferrably the one you are going to cook the past in, toast the pine nuts. This is simply done by heating up the pot to a medium heat and adding the pine nuts and browning them. Keep an eye on these as you do not want to burn them. No oil is used in this process
- Once the pine nuts have reached there desired brownness, remove from pot and put aside.
- In the same pot add about 1 - 2 tablespoons of olive oil and heat up on a medium setting.
- Add the zuchinni and saute for about 2-3 minutes.
- Remove zuchinni from pot and add to the shallot and sundried tomato mixture.
- Fill the pot that you just sauted the zuchinni in with enough water to cook the pasta. Making sure that there is still some oil left in.
- Add half of the parmesean cheese, all the cauliflower that you sauted in the bacon grease, and all of the sliced chicken to the shallot, sundried tomato, zuchinni mixture and increase heat to medium low. Give it a good stir at this point and make sure the chicken is fully cooked if the grilling process failed to do so.
- When the water boils add the pasta and cook to desired doneness.
- Drain pasta in colander, put back to the pot, mix in 1 - 2 tablespoons of olive oil
- Toss pasta with remaining parmesean cheese and toasted pine nuts.
- Add pasta to chicken and vegetable mixture....toss...and then serve.
- You may want to have some more cheese on the table so some folks can make this real cheesy.
The Cookcharlesroberts Halifax, CA
The Rating4 people
Sounds Wonderful!a1patti in Salem loved it
wow! Zuchinni, chicken, creole seasoning Gotta love it thanks bunches a print try and save recipemomo_55grandma in Mountianview loved it
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