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Bucatini with Creamy Chicken, Bacon & Broccoli

 Seared chicken, crispy bacon and fresh broccoli over garlicky, creamy pasta.
Difficulty: Easy
Time: 30-35 min
Calories: 757 Fat: 19g Carbs: 74g Protein: 23g

This is a fresh & light riff on a traditional carbonara…with minimal effort! Searing the chicken in bacon drippings helps layer flavors and add more punch to the dish. Then we add veggies and herbs for a fresh finish.

Ingredients
Garlic
Parsley
Broccoli
Chicken breasts
Bacon
Heavy Cream
Bucatini pasta

Cooking terms for this recipe

Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Floret literally a small flower, but usually refers to the individual true flowers clustered within
Simmer To stew gently below or just at boiling point.

What you need

Large pot

Medium deep sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Bring 4 quarts of salted water to a boil. Mince or grate garlic. Remove parsley leaves from stem; discard stems, then rough chop. Cut broccoli into small florets. Remove bacon from package; rinse and pat dry. Dice into ¼” pieces. Remove chicken from package; rinse and pat dry.

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Step 2: COOK PASTA

Gently loosen bucatini bundle and place into the boiling water for 90 seconds until pasta is al dente. Drain. Begin browning bacon (Step #3).

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Step 3: COOK BACON

Place bacon in medium sauté pan over medium heat. Cook, stirring occasionally, until browned and crisp, about 6-8 min. Remove bacon pieces from pan with a slotted spoon and set aside on a paper towel to drain. Remove 2/3 bacon fat and discard; keeping 1/3 to sear chicken.

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Step 4: SEAR THE CHICKEN

Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat for 3-4 min per side until fully cooked and golden brown. Remove chicken from pan and set on a cutting board; slice into ¼” pieces and set aside. The USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 5: FINISH THE PASTA

Add garlic. Deglaze pan with ½ cup water, scraping up any bits from the bottom of the pan. Stir until garlic has softened, about 1 min. Add heavy cream and a pinch of salt and pepper. Whisk continuously while bringing the sauce to a light simmer Add bucatini, broccoli, chicken and bacon back to pan, cooking until broccoli is tender, about 3-4 min.

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Step 6: PLATE YOUR DISH

Divide pasta between two plates, top with fresh parsley. Enjoy!