Here's what you need: chicken thighs, bacon, asparagus, red onion, garlic, chicken broth, milk, fusilli pasta, goat cheese, sun-dried tomato, salt, pepper
Provided by Dhruv Vohra
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
- Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
- Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
- Add the pasta and chicken broth to the pot.
- Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
- When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
- Enjoy!
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