Comfort Food.....Tortiglioni pasta with Chicken and Vegetables

The past few days have been atypical of Fall, damp and miserable. However, to the downside of this dull weather we have the vivid orange and red tones in the landscape to boost us somewhat. For me though, that is not enough and I need a little more than just colour! I had a craving for a wholesome bowl of hot pasta. Even mac and cheese would have done, but would not have been fulfilling.With some sauteed bacon, chicken,a handful of grape tomatoes, veggies and a few sprigs of fresh Oregano and chopped Basil, I was able to satisfy my craving.

Tortiglioni Pasta with Chicken, Bacon and Vegetables

 

Ingredients

½ lb bacon, chopped into 1 inch pieces

1 lb    chicken breasts, boneless, sliced into 2 inch slivers

1       red calabrian hot pepper, preserved in oil

12 mushrooms, white, sliced

½ cup    onions, green, finely chopped  

2 cups   tomatoes, sweet grape

1       zucchini, trimmed into 1 inch quarters

4 cups   spinach, baby

1 head      broccoli, fresh, trimmed into florets, blanched

1 tsp.     salt, or to taste

½ tsp.    black pepper, fresh ground

1 tbsp.      oregano, fresh, chopped

2 tbsp.      basil, fresh, chopped

¼ cup    cream, light, optional

½ cup    parmesan cheese, grated

1 lb    pasta noodles, tortiglioni or rigatoni

 

Directions

• Heat a large flat sauté pan on medium high heat.

• Add the bacon and sauté for 5-7 minutes until slightly crisp.

• Stir in the chicken, cook for 4-5 minutes stirring constantly until cooked through.

• Remove the bacon and chicken from the pan and set aside.

• In the same pan, add the mushrooms, sauté uncovered, until the moisture has evaporated and the mushrooms are slightly browned.

• Add the onions, tomatoes and hot pepper. Cook uncovered, stirring occasionally until the tomatoes are soft and the skin is wrinkled.

• Toss in the zucchini, stir, mixing well and cook covered for 3minutes, until tender but still crisp.

• Remove cover add the spinach and broccoli to the pan, stirring gently until all the vegetables are well mixed together and the spinach has wilted slightly.

• Mix in the bacon and chicken, salt, pepper and the herbs. Add the cream if desired. Give it all a quick gentle stir.

• Serve in a deep bowl and sprinkle cheese over top.

• Serve hot with a garlic bread wedge and a glass of robust red wine.

 

Suggestions

• Bacon can be replaced with diced prosciutto or pancetta. If not using any of these ingredients, add a tablespoon of extra virgin oil plus one teaspoon of butter.

• I prefer this particular pasta noodle because it has a nice look and texture when mixed with the vegetables and chicken. It is important to have all the ingredients almost all the same uniform size.