Pasta With Onion Bacon And Goat Cheese Recipes

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ONE-POT CHICKEN, BACON, AND GOAT CHEESE PASTA RECIPE BY TASTY



One-Pot Chicken, Bacon, And Goat Cheese Pasta Recipe by Tasty image

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 Matthew Johnson

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 lb chicken thighs, boneless, with skin on
½ lb bacon, chopped
1 lb asparagus, trimmed and chopped
1 red onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup milk
1 lb fusilli pasta
8 oz goat cheese
½ cup sun-dried tomato, chopped
salt, to taste
pepper, to taste

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.
  • Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.
  • Enjoy!

Nutrition Facts : Calories 1605 calories, Carbohydrate 131 grams, Fat 88 grams, Fiber 5 grams, Protein 64 grams, Sugar 21 grams

BACON AND PARMESAN PENNE PASTA



Bacon and Parmesan Penne Pasta image

This pasta recipe is so easy to make and so flavorful, you will want to make it part of your regular dinner routine. It is a great option for bacon lovers, and those who want something other than red sauce on their pasta.

Provided by SusieQ

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 5

1 pound bacon, coarsely chopped
1 onion, chopped
1 pound dry penne pasta
¼ cup olive oil
½ cup grated Parmesan cheese

Steps:

  • Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
  • While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
  • Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 45.5 g, Cholesterol 24.9 mg, Fat 17.3 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 508.8 mg, Sugar 1.4 g

FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE



Fettuccine with Tomatoes, Bacon, Arugula and Goat Cheese image

Categories     Pasta     Tomato     Sauté     Goat Cheese     Bacon     Arugula     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups)
2 tablespoons balsamic vinegar
3 tablespoons olive oil
6 thick bacon slices, cut into 1/2-inch pieces
2 medium leeks (white and pale green parts only), finely chopped
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
5 cups coarsely chopped fresh arugula (about 6 ounces)
2 9-ounce packages fresh fettuccine
6 ounces soft fresh goat cheese , crumbled
6 tablespoons freshly grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

  • Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
  • Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
  • Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
  • Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.

BACON AND ONION PASTA



Bacon and Onion Pasta image

Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino​​, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.

Provided by Eric Kim

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ounces bacon
2 medium red onions
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
8 garlic cloves
1 teaspoon red-pepper flakes
1 teaspoon herbes de Provence
1 cup sweet red vermouth (vermouth rouge)
1 pound angel hair or capellini
1 cup finely chopped fresh parsley
1/2 cup finely grated Parmesan or Pecorino Romano

Steps:

  • Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
  • Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
  • Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
  • Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
  • Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

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