CREAMY HONEY, GARLIC, CAPRESE, CHICKEN AND BACON PENNE

Recipe tested and photo: Lee Ann Ferrue

• 340 g (12 oz) penne pasta
• 3 boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 cloves garlic, minced
• ¼ cup honey
• 2 cups chicken broth
• 1 cup heavy cream
• ¼ teaspoon red pepper flakes, optional
• 1 cup cherry tomatoes, halved
• ½ cup freshly grated Parmesan cheese
• 1 cup fresh mozzarella pearls
• 1 cup fresh basil leaves, roughly torn
• 1 tablespoon fresh lemon juice
• Heat a large deep skillet or Dutch oven over medium heat.
• Add the chopped bacon and cook for 5 – 7 minutes, until crisp.
• Transfer the bacon to a plate lined with paper towels, leaving about 1 tablespoon of bacon fat in the pan.
• Add the olive oil to the pan.
• Season the chicken with Italian seasoning, smoked paprika, salt, and black pepper and add the chicken, cook for 5-7 minutes, turning occasionally, until golden brown and nearly cooked through.
• Stir in the minced garlic and cook for 30 seconds, until fragrant.
• Drizzle the honey over the chicken, stir well to coat and cook for 1 – 2 minutes so the honey caramelizes lightly.
• Pour in the chicken broth and heavy cream, stir in the penne pasta and red pepper flakes, if using and bring the mixture to a gentle simmer.
• Cover and cook for 12 – 15 minutes, stirring every few minutes, until the pasta is tender and most of the liquid has become a creamy sauce.
• Stir in the halved cherry tomatoes and Parmesan cheese and cook for 2 minutes, allowing the tomatoes to soften slightly and the sauce to become glossy.
• Remove the pan from the heat, fold in the mozzarella pearls, crispy bacon, fresh basil, and lemon juice.
• Let the pasta rest for 2 – 3 minutes before serving.
• Garnish with additional basil, Parmesan and a drizzle of honey if desired.