Ingredients
- 1 1/2 lbs Chicken, cut into bite-sized pieces
- 3/4C (divided) The Olive Grove’s Tuscan Herb Olive Oil
- 1lb The Olive Grove’s Bucatini pasta
- 1lb Bacon, chopped
- 4 cloves Garlic, minced
- 1 Jalapeno, diced
- 1C Cherry tomatoes
- 1/2C Parmesan cheese, grated
- 1C Flat-leaf parsley, chopped
- Salt and Pepper to taste
Directions
Marinade chicken in 1/4C Tuscan Herb Olive Oil, salt and pepper about 30 minutes prior to cooking. In a large pot, bring 5 quarts of water to a boil and cook pasta about 8 minutes until al dente. In the meantime, in a dutch oven on medium heat, cook the chopped bacon for about 10 minutes, or until crispy. Add the garlic, jalapeno and tomatoes, and cook another 2 minutes. Remove from pan and put into a bowl on the side. Do not discard the bacon grease from the dutch oven. In the same dutch oven, cook the chicken about 8-10 minutes, or until heated through. Add the bacon mixture back to the dutch oven along with the bucatini and olive oil, and let simmer about 5 minutes to allow the flavors to blend. Add cheese, parsley, salt and pepper and mix.