Chicken Bacon Mushroom Leek Pappardelle

A19I4579-Edit

Chicken Bacon Mushroom Leek Pappardelle

Makes 4 servings

Pan-Roasted Chicken

2 large chicken breasts

1 tablespoon olive oil

1 tablespoon chopped fresh rosemary leaves

Zest of ½ a lemon

Sea salt & fresh cracked black pepper

Pasta

6 slices of bacon, chopped  

1 tablespoon olive oil

1 teaspoon red chili flakes

1 leek, halved and diced

300 grams mixed mushrooms, sliced

5 garlic cloves, minced

½ cup heavy (whipping) cream

½ cup chicken stock

Zest of ½ a lemon

¼ cup parmesan cheese, grated (plus more for serving)

500 grams fresh pappardelle pasta

Sea salt and freshly cracked black pepper

2 tablespoons chopped fresh flat-leaf parsley

Preheat an oven to 425 degrees F.

1. Toss the chicken with the olive oil, rosemary, zest of 1/2 a lemon, and season well with sea salt and pepper. Heat an oven-safe pan over medium-high heat, add the chicken, and cook on one side until browned (about 2 minutes). Flip, and transfer to the oven. Pan-roast the chicken for 15 minutes (or until the chicken reaches an internal temp of 165 degrees F).

2. Meanwhile, heat a large pan over medium-heat and add the bacon. Cook until crispy and golden brown, 5 – 6 minutes. Remove the bacon bits (leaving the fat in the pan) and set aside.

3. Add the olive oil to the bacon fat, then toss in the diced leek and mushroom. Season with a pinch of salt and pepper and cook until softened, 6 to 8 minutes. Add the garlic, toss, and cook for 30 seconds. So. Good! 

4. Pour in the cream, stock, and add lemon zest and parmesan cheese. Bring the sauce to a simmer and cook until thickened beautifully, about 5 minutes. Taste and season with an extra hit of sea salt and pepper, as desired.

5. While the mushroom leek sauce is cooking, boil the pasta in salted water according to the package directions (al dente, please).

6. Slice the chicken into thin strips. Gently toss the chicken, bacon bits, mushroom leek sauce, and pasta together. Arrange on a serving platter than sprinkle over fresh chopped parsley. Serve immediately. Delicious!!

A19I4485

1 Comment

  1. I shouted out the title of this post to the G-Man, and all I heard was, “Tomorrow, tomorrow, tomorrow.” But that’s date night so…. next week! You’ve just put a bunch of my favorite things together. Cheers.

    Like

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