I don’t think I have story to go along with this one. It just looked interesting in one of the magazines that we had. It did wind up giving me a reason to use my new dutch oven I got for Christmas. Which led me to find out that it doesn’t fit on the electric burners we have very well. Maybe we need to upgrade to gas.
(recipe take from Kraft Food & Family magazine, Holiday ’12 issue)
2 slices of bacon, chopped (I used 4 – who doesn’t like bacon?)
2 lb boneless, skinless chicken thighs
3 carrots peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1 jar (24 oz) spaghetti sauce (or choice on brand/flavor)
1/4 cup lite Italian dressing
4 cups penne pasta, uncooked
Fresh basil (for garnish – can use dried)
2 TBSP parmesan cheese (for garnish)
Cook and stir bacon in dutch oven or large deep skillet on medium heat until crisp. Remove bacon with slotted spoon leaving the drippings. Add chicken to drippings in pan; cook 3 minutes on each side or until browned on both sides. Transfer chicken to a plate.
Add carrots, celery and onions to the pan. Cook 5 minutes, stirring frequently. Stir in spaghetti sauce and dressing. Add chicken and any juices from the plate. Simmer on medium-low heat for 30 minutes or until chicken is done, stirring occasionally (I kept it covered but vented). Meanwhile cook pasta as directed on package (leave out the salt – I always do).
Drain pasta, place on plate. Top with chicken mixture, sprinkle with bacon, basil and cheese. Most of the time I add garlic bread which you can see in the picture.