Pressure Cooker Chicken Bacon Penne In A Garlic Cream Sauce Recipes

CREAMY CHICKEN AND BACON PASTA

Steps:

• Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
• SCOOP OUT a mugful of pasta cooking water, then drain.
• Meanwhile, cook bacon until golden, drain on paper towels.
• Season chicken on both sides, cook in bacon fat, 2 minutes each side.
• Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
• Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
• Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don't need to be exact here. Season with salt & pepper.
• Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
• Toss through bacon and chicken.
• Serve immediately, garnished with parmesan and parsley!

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE

Steps:

• Heat 2 tablespoons of olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken over, and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
• To the same pan (but without chicken), add heavy cream and bring to boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
• To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add 1/3 of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.
• In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions (usually 10 to 15 minutes). Drain the pasta.
• Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining 2/3 of the cooked chicken (sliced into small strips, gently reheated). This is done for presentation purposes.
• When serving, top the pasta with 1/2 cup of shredded Parmesan cheese.

CHICKEN WITH CREAMY BACON PENNE

Steps:

• Heat the oil in a deep nonstick frying pan, then add the chicken breasts and scatter round the lardons. Leave to cook over a high heat for 4 minutes while you gather the other ingredients together.
• Turn the chicken over in the pan, give the lardons a stir, then pour in the wine and let it bubble over a high heat until it has virtually evaporated. Now add the petit pois, the cream and penne, season, then stir well. Cover the pan and cook for 4 minutes more until the chicken is cooked all the way through. Serve straight away.

CHICKEN & BACON WITH PENNE IN CREAMY GARLIC SAUCE

Steps:

• 1. Combine ingredients for marinate in a ziploc bag or marinate container; add boneless chicken breast. Make sure chicken is coated well. Refrigerate over night or at least a couple of hours prior to grilling. You can grill the chicken outside over charcoal, on a gas grill or in a cast iron stove top grill. For this recipe I used my cast iron stove top grill.
• 2. Put water on stove to boil for pasta; add salt. Once water boils add pasta and cook according to directions on package.
• 3. Fry bacon. I cut up the bacon before frying.
• 4. Cut cream cheese up into small piece. Combine cream cheese and heavy cream in a small pan, simmer over low heat, stirring occassionally until cream cheese has melted.
• 5. Heat grill over medium high heat. Once good and hot, drain marinate off chicken and add chicken to hot grill, reduce heat to medium. Cook 5 to 7 minutes on each side or until chicken is done with no pink showing.
• 6. Once chicken is done, remove from pan and slice into bite size pieces. Return to pan, cover and keep warm over a low heat until ready to add to pasta.
• 7. Once cream cheese has melted; whisk in parmesan cheese, egg yolks, chives, garlic powder, red pepper flakes, salt and pepper. NOTE: Don't worry about the raw egg yolk, it will cook in between this warm mixture and the hot pasta.
• 8. When pasta is done, drain reserving 1/2 cup of the hot liquid. Return pasta to pot and immediately add cream cheese mixture. Add some of the reserved water to loosen the sauce. Add chicken and bacon, toss to combine. Sprinkle top with some dried chives or fresh parsley and serve with a green salad and a roll. NOTE: if you feel you have too much chicken, store some in ziploc bag in the fridge to use in a salad for another day.
• 9. NOTE: I had four pots and pans on the stove all at one time. This dish goes fast once it gets going. I started heating the cast iron grill first and then I started my water for pasta, started melting the cream cheese in the heavy cream, started frying the bacon and added chicken to hot stove top grill. It seemed to all come together nicely in the end.