Chicken Bacon Pasta

While putting together my weekly dinner menu, I try to incorporate dishes that are at least somewhat healthy. But then I run across a recipe that blows all those good intentions right out the window. Such was the case for this recipe (The Recipe Critic).

Seriously, who could pass up the opportunity to pair bacon with pasta, smothered in a cream sauce? Not me. 

First off, I fried up some bacon.

While that was cooking, I combined the ingredients for the dry rub that got put on the chicken breasts. Just a quick note -- I substituted thyme for the sage called for in the recipe.

When the bacon was done, I put the strips on paper towels to drain and to be crumbled later.  Some of the bacon fat was taken out of the pan, and the chicken breasts went in to saute for about 5 minutes on each side.

In the meantime, I made the cream sauce that included heavy cream, cream cheese, parmesan, garlic powder, red pepper flakes, salt, and pepper. Swoon.

The pasta got cooked and was added to the cream sauce. Another quick note -- the recipe called for the pasta to be rinsed with hot water. I don't rinse pasta, unless it will be used for something like a pasta salad. As a result, I skipped this step.

Time to bring all the pieces and parts to the plate.

Will it come as any surprise that we thought this was divine? No, didn't think so. The dry rub on the chicken brought some lovely savory and sweet notes to the dish, and the cream sauce was truly wonderful. I will say it was just a tad bit salty, but that was my error, not the recipe.

While clearly not a dish I will make on a regular basis, this is sinfully decadent for those times you want to treat yourself.

Pasta Sauce

I've been making my own pasta sauce for a number of years. And while I use any number of recipes, this one is a favorite. It's quick, it's easy, and the taste is amazing.

Ready for the ingredients?

2 14-ounce cans of diced tomatoes
2 medium onions, chopped
2.5 ounces butter
Salt & pepper to taste
Crushed chili flakes (optional)

That's it! Bet you have most, if not all, of these things in your pantry and fridge.

Melt the butter over medium heat, then add the chopped onions and chili flakes  (if using).

Saute the onions and till soft and translucent.

While the onions enjoy their butter bath, place the diced tomatoes into a food processor and give it a couple of pulses. I do this because we like a bit more of a finer texture to the sauce. But if you like your sauce on the chunky side, then this step can be skipped.

When the onions are ready, pour the tomatoes into the pan. Add salt and pepper to taste, then let everything simmer away until the sauce thickens. (Remember to give it a stir every now and again.)

That's all there is to it. But wait until you taste it. I served some up with homemade pasta and some Parm. 




The butter element brings a richness that you won't believe and the real taste of the tomatoes comes shining through.

Just a few ingredients and you can create magic. You may not want to buy jarred or canned sauce ever again.

Rugged Garlic Dressing

We love garlic and use it in lots of dishes. So when I saw this recipe for using it in a dressing, it was a given that I would give it a try.

You'll notice from the ingredients that this is essentially a mayonnaise.

Eggs, salt, garlic, and basil

Everything but the basil were put into the food processor, along with 2 tablespoons of red wine vinegar, and whisked around until creamy.

Because this is a mayonnaise, patience is key in adding the oil so the mixture doesn't break. Once the mixture starts to thicken, that the remaining oil and vinegar are added in thin streams.

The basil got a fine chop and was folded into the mayo.

It really looked lovely. But what about the taste? Quite honestly, the raw garlic taste was too sharp for our tastes. However by adding just a bit of honey, it toned it down and balanced it out. 

Would I make this again? Probably, but I think roasting the garlic first would produce a better flavor.

Braised Onion Sauce

If you're looking for a rich, decadent pasta dish, the solution can be summed up in three words: Braised Onion Sauce.

What makes the sauce so decadent? How about 10 tablespoons of butter? Yep.

Just warm the butter in a large skillet over medium heat, then add your onion slices.

Now here's the important part -- let them cook down until they are caramelized and almost jammy. 

It will probably take a good hour (maybe a bit more), but it is time well spent.

When the onions reach this stage, the recipe calls for some Madeira to be stirred in. I wasn't able to score any in town, but I did have some Shiraz on hand and decided to go with that.

I had already made some pappardelle, added the cooked pasta and some grated Parmesan to the pan, and gave everything a good toss.

Oh sweet mother of mercy! This sauce was amazing! There's a definite sweetness from the onions, a velvety texture from all that butter, but it all balances out with that bit of tang from the cheese.

Clearly this isn't a meal one should eat on a regular basis, but every now and again, it's a treat.