Tuscan Bucatini Pasta


  • 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


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.

Serves 4