Chicken and Bacon Bow Ties

Hi Guys,

Sorry it's been a while.  I've been dealing with more ankle trouble.  Ugh.  But, life goes on and I just try to roll with it. 

I usually write a menu for the week, then make a grocery list based on what I need to make the dishes on my menu.  I always check the fridge, freezer and pantry to see what's there.  That way, I only buy what I need.  However, tonight I had to wing it.  There were a couple of boneless chicken breasts in the fridge that I needed to cook.  So, I scrounged around and found the ingredients to make Chicken and Bacon Bow Ties.  Wow!  It came out great!  Here's how I did it:

CHICKEN AND BACON BOW TIES

2 slices bacon, chopped
2 boneless chicken breasts, cut into bite-sized pieces
1 onion, chopped
1 (15 oz) can diced tomatoes
1 cup chicken broth
1 TBS butter, optional
12 oz bow tie pasta
Salt & Pepper
Grated Parmesan cheese for garnish

Put a big pot of water on to boil for the pasta.

Place the chopped bacon into a big skillet.  Then turn on the heat to medium.  Putting it in a cold skillet keeps it from shriveling up too much. 

Cook, stirring occasionally, until the bacon is just crispy, careful not to over cook it.

Remove the bacon to a paper towel-lined plate.  Discard all but 1 TBS of the bacon grease.  Season the chicken with salt and pepper then add it to the hot skillet. 

Cook over medium-high heat until lightly browned on both sides.

Remove the chicken from the skillet.

Add the onions to the skillet.  Cook, stirring occasionally, until light golden.

Add the diced tomatoes with juice.  Use your spoon to scrape up the brown bits on the bottom of the skillet.  That's great flavor you want in your dish!

Then, smash the tomatoes with the spoon to release their juice even more.

Add chicken broth and return the chicken and bacon to the skillet.

Add the butter.  This is optional but it gives the sauce a nice silkiness. 

Now, let this simmer for 10-15 minutes to reduce and thicken.  If you time it right, your pasta should be done at the same time.

Drain the pasta then add it to the skillet.  Stir well to combine. 

You can garnish this pasta with grated Parmesan cheese, if desired.  A little fresh basil or parsley would be nice, too.

This pasta was very good.  It had a slight smokiness from the bacon and a sweetness from the sauteed onion.  The whole family enjoyed it.  Then my daughter's friend came over and had some.  When I asked her if she liked it, she showed me her empty bowl.  So, I guess that's a yes.  Enjoy!

Skillet Chicken Fajita Casserole

My hubby hates the word casserole.  Don't ask me why?  He won't eat anything called a casserole.  However, if I call it a skillet bake, or a baked dinner, he will eat it.  This is technically a casserole, just don't tell him that.

SKILLET CHICKEN FAJITA CASSEROLE

2 large or 3 small boneless skinless chicken breasts, cut into bite sized pieces
2 TBS oil
1 onion, chopped
1/2 a bell pepper, chopped
1 pkg fajita seasoning mix
1 TBS butter
2 TBS flour
1 cup chicken broth
1/2 cup shredded Mexican cheese blend (plus more for topping)
3 corn and 3 flour tortillas, cut into small pieces

Preheat the oven to 350 degrees.

Heat the oil in a cast iron skillet (any oven proof skillet will work) over medium-high heat.  Brown the chicken.  If your skillet is small, do this in batches so you don't over crowd the skillet.

Once browned, remove the chicken to a plate and set aside.  Add the onion and peppers and saute for a few minutes, until softened.

Return the chicken to the skillet and sprinkle in the fajita seasoning.  Stir well.

Add the butter.  Let melt.

Add the flour.  Cook for a few minutes, stirring.

Add the chicken broth.  Stir well.  It will be thick.

Stir in the 1/2 cup shredded cheese until smooth.

Stir in the tortilla pieces.

Top with extra cheese.  As much as you like.

Bake at 350 degrees for 15-20 minutes, until bubbly and brown.

This is so yummy!  You get all the flavors of fajitas but in an easy casserole.  You can top it with salsa, sour cream, shredded lettuce, green onions, anything you like.  Or just eat it as is.  I will definitely be making this casserole again (just don't tell my husband).