One-Pot Chicken, Bacon, and Goat Cheese Pasta
2 pounds of chicken thighs, boneless, but skin on.
½ pound bacon, chopped
1 pound asparagus, trimmed and chopped
1 red onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup milk
1 pound pasta, fusilli
8 ounces goat cheese
½ cup sun-dried tomatoes, chopped
Salt, to taste
Pepper, to taste
# In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
# Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
# Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
# Add the pasta and chicken broth to the pot.
# Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
# When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
# Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve! Enjoy!