Episode #42: One-Pot Chicken, Bacon, and Goat Cheese Pasta

In a large pot or Dutch oven on medium-high heat, add the bacon.

Cook the bacon until the fat has rendered and it is crispy, about 10 minutes.

Remove the bacon from the pot and set it aside, leaving the bacon fat in the pan.

Season the chicken thighs with salt and pepper.

Place the chicken skin side down in the pot.

Cook until the chicken gets a dark golden crispy skin, then flip and cook on the other side until the chicken is cooked through.

Remove the chicken from the pot and set it aside.

Add the diced red onion, chopped green string beans, and minced garlic to the pot.

Cook until the green beans are almost tender, then remove the cooked vegetables from the pot.

Add the fusilli pasta and chicken broth to the pot.

Bring to a boil and cook for about 9 to 12 minutes, or until the pasta is done, stirring occasionally.

When the pasta is almost tender, lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and chopped sun-dried tomatoes.

Stir to incorporate all ingredients.

Add the chicken back to the pot and sprinkle with chopped parsley.

Equipment Needed

Spice Level:

Allergens