Ingredients
Scale
- 1 pound of gluten free pasta (I used this brand)
- 1/2 pound uncured bacon, cut into 3 inch pieces
- 3 boneless and skinless chicken breasts, each breast cut into 3 piece tenders
- 1/2 teaspoon ground black pepper
- 1 cup cherry tomatoes
- 1 large garlic clove, sliced thinly
- 1 cup small mozzarella balls
- 1 large handful fresh basil leaves, stems trimmed
Instructions
- Cook the pasta according to the package instructions. When ready to drain, reserve 1/3 cup of the pasta water.
- While the pasta cooks, cook the bacon in a medium to large skillet. Remove the bacon pieces after they are crispy with tongs and set aside on a plate.
- Keep the heat on the skillet with the bacon grease in it. Sprinkle the prepared chicken tenders with black pepper on all sides. Place the tenders into the heated skillet – leave a little room between each tender. Let cook for at least 4 minutes on the first side.
- Flip the tenders over and cook for 3 minutes or until they are cooked through. Remove from the pan.
- Turn the heat off. Place the cherry tomatoes and sliced garlic in the hot pan (with the heat off). Let them cook until ready to assemble the pasta.
- Drain the pasta (remembered to keep 1/3 cup of the pasta water) and place it in a serving bowl. Pour the reserved pasta water over the pasta. Pour the garlic slices and cherry tomatoes into the pasta – along with 1/4 cup bacon grease.
- Mix in the mozzarella balls and fresh basil. Add in the chicken tenders on top and serve.
- Prep Time: 15
- Cook Time: 15
- Category: chicken
- Method: stove-top
- Cuisine: dinner