Pasta With Chicken Bacon And Peas Recipes

FRESH ANGEL-HAIR PASTA WITH BACON AND PEAS

Steps:

• Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
• Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
• Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

PASTA CARBONARA WITH BACON AND PEAS

Steps:

• Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture so that the heat of the pasta cooks the raw egg in the sauce.
• Bring a large pot of salted water to a boil, add the pasta, and cook, per instructions. Drain the pasta well, reserving 1/3 cup of the starchy cooking water to use in the sauce.
• While the pasta is cooking, cook the bacon slices until crispy, about 3-5 minutes. Remove the bacon and place it on paper towels to drain. Chop into bits.
• Toss the garlic into the pan with bacon grease. Side Note: My pan only had a teaspoon of grease since my bacon was pre-cooked so I added another teaspoon of olive oil to the pan. Sauté garlic for 45 seconds, stirring constantly.
• Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon grease/olive oil/garlic.
• Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
• Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
• Add the peas and bacon bits then season with lots of freshly cracked black pepper. Season with sea salt if needed then add fresh parsley, and mix well.
• Place into a serving bowl and serve immediately. Enjoy

PASTA WITH BACON AND PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.

CREAMY PASTA WITH SMOKED BACON AND PEAS

Steps:

• Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
• While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
• Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.

ONE-POT BOWTIES WITH CHICKEN, BACON AND PEAS

Steps:

• Season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned. Add the garlic and sauté 30 seconds or until fragrant.
• Stir in the soup, water, milk and cherry tomatoes; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, for 7 minutes.
• Stir in peas. Cover with a lid and cook for 2 minutes or until the pasta has reached the desired tenderness.
• Sprinkle with the cheese and basil

LIGHTENED-UP PASTA WITH PEAS AND BACON

Steps:

• Cook pasta according to package directions, omitting salt and oil.
• To cook peas, either add them to the pasta pot in the final 1 minute of pasta cooking time, or simply place them in the bottom of the colander through which you'll pour out the boiling pasta water to drain the pasta after cooking (the peas will heat through perfectly from the boiling pasta water draining over them).
• Reserve about 1/2 cup pasta cooking water prior to draining the pasta.
• Drain pasta and set pasta and peas aside briefly, keeping them warm.
• Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp, stirring frequently, about 5-10 minutes. Remove bacon from the pan and set aside on a paper towel-lined plate.
• Add olive oil to the skillet and reduce the heat to medium-low. Cook garlic in the olive oil for about 30-60 seconds, stirring constantly so it doesn't burn, just until the garlic is softened and fragrant. Immediately remove from heat and pour the garlic-oil into a large serving bowl.
• Add lemon juice, salt, and pepper to the garlic-oil and whisk to thoroughly combine.
• Add hot pasta and peas to the lemon-garlic-oil mixture and stir thoroughly.
• Add reserved bacon, parmesan cheese, and basil to the pasta mixture, and stir again.
• Loosen if needed with reserved pasta cooking water. (Sometimes we don't need this at all, but sometimes a little pasta cooking water helps to loosen the consistency perfectly.)

PASTA WITH SPINACH, CHICKPEAS, AND BACON

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
• When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
• Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes.
• Sprinkle in the red pepper flakes.
• Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water.
• When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
• Remove from the heat, sprinkle with cheese, and serve.
• I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.

PASTA WITH CHICKEN BACON AND PEAS

Steps:

• Cook pasta. Meanwhile, cut bacon into 1'' pieces. Cut chicken into 1/2 wide strips. Fry bacon until crisp. Remove and drain. Pour off all but 3 Tablespoons of fat. Fry chicken in fat over Medium-High heat until brown. Add peas, bacon, salt and pepper. Cook about 1 minute. Remove from heat. Add drained pasta and grated parmesan cheese. Toss and serve.