Here's a little dish I created last week from whatever we had left in our fridge and cabinets. Basically, this is the type of dish that is born from being a broke-ass college student with champagne taste on a beer budget.
It was so good that I made it twice in the same week. Why? Because bacon. (Yep. Bacon is a legit reason.)
Yields 4 servings (Or two if you're a champion.)
- 8 ounces spaghetti (about half a box. Other types of pastas work, too)
- 4 garlic cloves, minced
- 2-4 slices of bacon
- 1 chicken breast, thawed and patted dry
- 1/4 to 1/2 cup olive oil
- 1 tsp chili flakes
- freshly grated parmesan
- Generously season chicken with paprika, cayenne, salt, and pepper. Allow to chill in the fridge for about 10-20 minutes.
- Start a pot of boiling water for the pasta.
- Over low-medium heat, cook bacon until crispy. Set aside on paper towel to drain. Reserve grease in pan.
- Cook chicken in the pan with the bacon grease until it is almost fully cooked (The internal temp should be about 145 ish)
- Remove chicken from pan, but leave the grease.
- Your water should be boiling. Add the pasta and boil for about 9 minutes.
- Meanwhile, mince the bacon and slice the chicken into bite-sized medallions.
- Add garlic to the pan with the bacon grease and sauté until fragrant.
- Put the chicken back in the pan with the garlic and cook it until it is no longer pink in the center.
- When the pasta is done, drain it and add it to the garlic and chicken mixture.
- Toss pasta with oil, bacon, chili flakes, salt, and pepper.
- Serve with freshly grated parmesan cheese.
- Try not to drool because it's unladylike.