Chicken & Bacon Pesto Pasta

Make the pesto:
Add all of the pesto ingredients (except the oil) into a food processor and pulse while adding the olive oil until a sauce is formed. If it’s too thick add more olive oil, it should be spreadable. Set aside.

For the pasta:
Set a pot filled with water on the stovetop and bring to a boil for the pasta. I had regular spaghetti and wheat, so I used both as there was just about half of each. While you are waiting for the water to boil… fun isn’t it. Start cooking the bacon. Crispy bacon, yummy bacon! Cook bacon over medium heat until crispy then set aside on a paper towel lined plate. Don’t get rid of the pot and bacon grease, it’s gonna be your best friend.

As the bacon is tanning on the paper towels, slice the chicken breasts in half, if they are large breasts. Use a garlic press, and press the garlic. Spread the garlic on the chicken.

Finely chop the some of the rosemary leaves, and mix them with the oregano and Italian seasoning. Add 1 Tablespoon of the mixture to both sides of the chicken breasts.

You should have yummy bacon grease in the pot you used to cook the bacon… Over medium high heat, cook the chicken in the bacon pot for extra flavor. Cook the chicken breast for about 7 minutes on each side. Remove from the pot and let the chicken rest before cutting the breasts into cubes. Go ahead, and chop the cooked bacon as well. Keep the pot you cooked the chicken and bacon in.

The water should be ready for the pasta, cook the pasta until it’s al dente (according to package instructions for al dente). This means the pasta should still be a little firm but not hard when you bite into it. When it’s done, drain it.

Grab the pot that the chicken and bacon had a party in. Someone has to clean up this mess! Add the cooked pasta and a spoon of the pesto and mix. Now add chicken, bacon, and remaining pesto, mix to combine, and party hardy!

Enjoy.