I stumbled on to this pasta when I had noodles and tomatoes but no sauce. Turns out, making your own sauce is easy-peasy and my spin on this simple pasta dish is a hit with my little family. No long story, straight to the recipe…
Ingredients (for 2 people):
- 2 medium chicken breasts
- 1/2 lb thick cut bacon, chopped in 1/2 inch strips
- 6-8 oz cherry tomatoes
- Whole wheat linguini
- 1 cup pasta water (from cooking linguini)
- Salt & pepper
- Garlic powder
- Parmesan cheese, shredded for garnish
- Grill chicken breasts in cast iron pan, seasoning with salt & pepper, some garlic powder, to taste. Be sure to sear both sides.
- While you’re working on the chicken, cook the linguini al dente, drain, reserving at least a cup of the pasta water, and set aside.
- When the chicken reaches 365°F, pull and set aside to rest. Pour any liquid from the pan into the container you’re keeping the pasta water.
- Add chopped bacon to cast iron pan, stirring to pick up any chicken or seasoning residue. Let the bacon cooked stirring occasionally. Once cooked but not crispy, add tomatoes and a teaspoon of garlic powder. Stir and cook, letting the tomatoes blister and the bacon to start crisping.
- Once the tomatoes and bacon are at your desired doneness, add the linguini and the pasta water to the pan, stirring to incorporate everything. Let cook together for 2-3 minutes.
- Serve in shallow bowls with sliced chicken breast and topped with shredded parmesan cheese.