Epic Meal Time: Peache’s chicken bacon pasta
Here’s another dish I’m asked to make every now and then, not too complicated and tastes very good. I saw someone make this several years ago and modified it to my taste, it only calls for chicken and bacon but I have some bacon-pineapple sausages I need to use so I figured why not!
- heavy cream
- cream cheese (8oz)
- other spices as desired
Chop the bacon in somewhat small pieces, then cook it in a big pan.
While the bacon is cooking, slice the mushrooms and set aside.
When the bacon is done, set it aside and remove the fat from the pan. Use some of the bacon fat to cook the mushrooms, add a bit of salt to help them release the water they’re holding. While the mushrooms are cooking, cut the sausage and set it aside.
When the mushrooms are done, combine them with the bacon and use some more of the fat to cook the sausage. While the sausage is cooking, cut the chicken in bite size pieces and set aside.
Since I enjoy cooking I usually have music, an audiobook or a podcast playing in the background. I’m currently listening to Welcome to Night Vale, its weird and very entertaining. Also, it’s a good time to enjoy your favorite beverage.
When the sausage is done, combine it with the rest and use the last of the bacon fat to cook the chicken. When the chicken is done, combine with the rest. On a separate pot, start boiling the water for the pasta and cook when ready.
To the pot that has the cooked ingredients add the cream cheese, spices and some of the heavy cream. Stir in medium heat until the cream cheese dissolves, add more heavy cream if you think the sauce is too thick. Taste and add more spices as desired. Once you have the desired consistency, set on low to simmer while the pasta cooks.
When the pasta is done, drain it and combine.
Serve hot and enjoy.