After a busy and sleepless weekend and a day ravaged by allergies and arthritis, I wasn't quite sure what to fix when the dinner bell would start to ring.
After poking around a few recipes I was inspired to make up my own thing.
It was pasta with bacon and leeks and Parmesan cheese and sauteed chicken.
Phew. Got all that?
Here's the low down if you want to try it on your own.
6 slices bacon, cut into chunks.
2-3 leeks sliced thinly
1/4-1/2 cup white cooking wine
3/4 cup milk (heavy cream would have been better but I didn't have any)
Frozen chicken tenders thawed, about 3 per person
Pasta of your choice (I used penne).
For the Pasta
First - start boiling water for your pasta and cook it following the directions on the package.
1 - slice your bacon and throw it into a hot skillet. Cook until almost completely browned, 5-7 minutes.
2 - remove bacon from the pan and add a tablespoon of butter to the bacon grease and all your thinly sliced leeks. Cook the leeks until they start to brown on the edges and get really soft.
3 - add the bacon back with the leeks and drench in the cooking wine. Let it cook and simmer for about 2 min, then add your milk/heavy cream. Let the sauce simmer until the edges start to boil. Once the boil gets to the middle, turn down the heat and keep stirring.
4 - when the pasta is completely cooked, drain the water and add it to the pan with the bacon and leeks. Stir everything around until it's all nice and happy and let it sit a few minutes so the pasta can soak up some of the sauce.
The chicken
While your pasta and sauce are cooking, start working on the chicken.
In a medium sized bowl add flour and any/all seasoning salts you like. Lightly coat each piece of chicken on both sides with the flour mixture.
Place the chicken in a lightly olive oiled (or buttered depending on how you groove) saute pan and brown it on both sides (3-4 min each) until it's beautifully golden brown.
Put the pasta and chicken in a bowl and enjoy!
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