February 26, 2019 2 min read

5-7 Strips of bacon, cooked
16 oz rigatoni (or other tube pasta)
1 tablespoon olive oil
2 chicken breasts, cubed, seasoned with salt & pepper
1 zucchini, chopped
1 squash, chopped
1/2 red onion, sliced
1 stick butter
1/3 c rehydrated Zydeco Chop Chop
1 tablespoon flour
1 cup heavy cream
1 cup of Colby jack cheese
salt & pepper to taste

Place bacon on a lined cookie sheet.
Place in a cold oven, set oven to 400 degrees and cook for 20 minutes (or until desired crispness is achieved). Once the bacon has cooked allow to cool and then chop into crumbles (keep oven on after bacon is done cooking).
In a pot of boiling water cook pasta according to package directions.
While the bacon is cooking, heat olive oil in a large sauté pan and add seasoned chicken. Allow to cook for 3-5 minutes.
Add zucchini, squash, and red onion. Allow to continue to cook until the chicken is done and the vegetables are softened a bit.
Transfer chicken and vegetables to a plate and set aside.
In the same pan as the chicken was cooked in, melt the butter.
Once the butter is melted add the rehydrated Zydeco Chop Chop and allow to sautè for 30 seconds, sprinkle flour over butter and Chop Chop mixutre.
Add the heavy cream, stir to combine. Allow to simmer for 1-2 minutes or until the sauce has thickened.
Once the sauce has thickened, add the chicken and vegetables back into the pan. Coat chicken and vegetables in the sauce, add bacon, cheese and pasta.
Transfer into an oven safe baking dish, place in the 400 degree oven for 15 minutes or until brown and bubbly.

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