Chicken and Bacon Bow Tie Pasta Casserole by Nancy Holt Stapleton

Chicken and Bacon

Bow Tie Pasta Casserole

Based on a basic recipe she got from her brother about ten years ago, Nancy tells us, this dish has been developing, a recipe in progress, ever since. Therefore, she says, there are no hard and fast rules about the ingredients, I make changes looking for an even better taste. Sometimes it even depends on what ingredients I have on hand. It has become her signature dish, often requested by her family and for pot lucks at her church. You can half the recipe, she says, but it is a long recipe. Since it freezes well, she always makes the big batch to have some on hand later for a quick dinner - just boil the pasta.

Preparation: 30 minutes prep, 2 hours cooking New Family Recipe
Serves about 15 persons Nancy Holt Stapleton
  • 2 pounds hickory smoked bacon
  • 2 10-ounce jars Classico Sun Dried Tomato Pesto
  • 1 15-ounce can diced tomatoes with liquid
  • ½ cup bacon grease or olive oil
  • 3 large boneless, skinless chicken breasts
  • 2 packages sun dried tomatoes
  • 2 10-ounce jars Classico Basil Pesto
  • 1/3 to 1/2 cup prepared minced garlic
  • Tomato sauce, as needed to thin
  • 2 pounds bow tie pasta
  1. Fry bacon crisp. Crumble and set aside. Reserve ½ cup of drippings.
  2. Dice sun dried tomatoes. Add to saucepan, add water to cover, bring to a boil then reduce heat and simmer for 20 minutes. Save liquid.
  3. Rub chicken breasts with olive oil, then bake or grill until browned. When cooled, dice and set aside.
  4. Add all ingredients except the pasta to large crock or stew pot. Simmer for a minimum of 2 hours. Add tomato sauce as needed to desired consistency.
  5. Cook and drain pasta to package directions. Mix sauce and pasta.
It is always tastier the second day. If possible, make the day before and allow the flavors to meld overnight in the refrigerator. Reheat the next day and serve with a nice tossed green salad and crunchy garlic toast.

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