Ingredients
The following ingredients have 4 Servings
- 8 oz. pasta (cooked al dente)
- 1/4 cup sun dried tomatoes (cut up)
- 1/4 cup Italian parsley (roughly chopped)
- 1 clove garlic (roughly chopped)
- 2-3 Tbsp. extra virgin olive oil
- 2 slices bacon (chopped (or pancetta))
- 2 cups chicken breast (cooked and diced)
- 4 Tbsp. pesto
- Parmigiano reggiano cheese (shaved)
- sea salt
- cracked pepper
Instruction
- Boil pasta in a stock pot for 8 minutes
- Drain and rinse with cold water
- Set aside
- Heat a skillet over medium high heat and cook bacon or pancetta
- When halfway cooked, add the olive oil and garlic
- Saute for 30 seconds
- Add the cooked chicken
- Add the pasta and sun-dried tomatoes
- Toss to coat
- Add the pesto, using more or less dependig on your taste
- Season with salt and pepper
- Remove skillet from heat and stir in the parsley
- Shave parmigiano reggiano over top
