Categories: Pasta

Ingredients

• 2 boneless skinless chicken breasts, pounded thin
• 1/2 a cup of all purpose flour
• 1 tsp of garlic powder
• 1/2 tsp pepper
• Four strips of thick bacon, cubed
• 1 lb smoke sausage link, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 TBSP olive oil
• 2 cloves of garlic, minced
• 2 cups chicken broth
• 1/2 tsp rosemary, chopped
• 1/2 tsp red pepper flakes
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 lb uncooked penne pasta
• salt
• Fresh parsley, chopped

Directions

1. Cook pasta according to directions. Drain and set aside. In a medium bowl mix together flour, garlic powder and pepper. Dredge chicken in flour mixture and set aside.
2. In a large saute skillet over medium high heat brown your cut bacon and sausage until slightly crisp. Once cooked remove to a paper towel lined plate.
3. Drain off any excess grease leaving about 1 TBSP in the pan. Place chicken into hot oil and brown. About 2 minutes on each side or until cooked through and no longer pink. Remove chicken to a plate and let rest.
4. Completely drain off all grease, leaving any bits in the pan. Add in olive oil and red bell pepper and sauté for 3 minutes over medium high heat. Add in minced garlic and cook for 30 seconds stirring constantly.
5. Pour in chicken broth and scrape up any bits stuck to the pan. Bring to a boil and cook for 3 minutes. Reduce heat to low and mix in rosemary, red pepper flakes, cream and Parmesan cheese. Stir until smooth. Continue cooking on low until slightly thickened, about 4 minutes.
6. Thinly slice chicken breasts into strips. Add chicken, bacon, sausage, and pasta into the sauce. Stir until well coated. Season with salt if needed. Garnish with chopped parsley.

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