Summer Chicken Bacon Pasta with Corn and Asparagus
Summer chicken bacon pasta with corn and asparagus is a light, flavorful chicken pasta recipe that is easy to make and perfect for all the summer veggies and herbs.
Ingredients
- 1 pound bacon
- 3 medium tomatoes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 pound thin spaghetti noodles
- 1 diced white onion
- 3 garlic cloves minced
- 2 ears of corn kernels cut off
- 1/2 lb asparagus cut into 1-inch pieces
- 1 sweet banana pepper chopped
- 2 cups cooked cubed or shredded chicken
- 1/2 cup white wine
- 1 cup fresh grated Parmesan cheese
- 1/2 teaspoon turmeric
- salt and pepper to taste
- Basil leaves
Instructions
- Preheat oven to 350 degrees F.
- Place tomatoes onto a baking sheet and drizzle with olive oil and season with salt. Bake for 20 to 25 minutes, until skin splits.
- Cut bacon into 1/2 inch pieces and cook bacon in large Dutch oven or pot until crisped and brown. Transfer cooked bacon to a paper towel lined plate to drain oil. Reserve bacon drippings.
- Prep veggies and set aside while bacon is frying.
- Cook pasta according to package directions, drain and run under cold water to stop cooking. Set aside.
- Place 2 tablespoons bacon drippings into the same pan you fried bacon. Add onions and garlic and saute stirring until tender. Add corn, asparagus and peppers, cooking and stirring for 5 minutes.
- Add wine and cheese, stirring to combine. Stir pasta, bacon, and tomatoes. Toss gently. Drizzle in 2 additional tablespoons of bacon drippings. Season with turmeric and salt and pepper according to your liking and garnish with basil.
Nutrition
Calories: 1034kcalCarbohydrates: 63gProtein: 45gFat: 65gSaturated Fat: 21gCholesterol: 133mgSodium: 2114mgPotassium: 1058mgFiber: 6gSugar: 10gVitamin A: 1518IUVitamin C: 37mgCalcium: 353mgIron: 4mg
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