This month’s Pasta Please theme is GARLIC hosted over at The Spicy Pear. I love garlic. When a recipe calls for garlic, I most always double the amount of it I actually use in my dish because I love it. It helps that Matt loves it too, because that would make me sad.
To make a garlic pasta dish? YES PLEASE! I feel like garlic gives any dish (or okay, most dishes) a nice element. Please don’t put it in my chocolate cake though.
Anyway – I’ve been busy lately and haven’t been cooking too much due to interviews and work. This dish was easy to make after a Friday at work and tasted delicious. The sun-dried tomatoes definitely helped with that too.
Chicken, Bacon, Artichoke Pasta with Creamy Garlic Sauce
12 oz noodles in any shape you want
6 slices bacon
1 lb chicken breasts, chopped
salt and pepper, to taste
1 can quartered artichoke hearts, chopped
1/4 cup sun-dried tomatoes, chopped
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1/4 cup flour
1 1/2 cups milk
1 1/2 cups chicken broth
1 tsp garlic powder
1. In a large pot of boiling water, cook the pasta. Once al dente, drain and set aside.
2. Cook the bacon in a large skillet. Once crispy remove to a plate covered in paper towels. Add the chicken to the bacon grease and season with salt and pepper. Cook until no longer pink. Saute artichokes and sun-dried tomatoes with the chicken for 4 minutes.
3. Meanwhile, melt the butter with the olive oil. Add garlic and then saute for 30 seconds. Sprinkle the flour on top and cook for 1 minute, whisking until smooth. Slowly poor in the milk and chicken broth, whisking to avoid lumps. Season with salt and pepper and stir, cooking for 10 minutes, allowing the sauce to become bubbly and thick. Add the garlic powder and stir.
4. Cut the bacon into small pieces. Combine the pasta, bacon, chicken mixture, and sauce. Toss to combine.