Confetti Chicken & Pasta
A one pot dinner that is packed with flavors of chicken, bell peppers, and corn in a cheesy sauce
Equipment
Ingredients
- ½ lb Bacon chopped
- 1½ lb Chicken Thigh, boneless skinless cut in 1-inch chunks
- 4 tbsp Oil divided
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- ½ White Onion diced
- 1 tbsp Minced Garlic
- 4 tbsp Butter
- 4 tbsp Flour
- 1 tsp Paprika
- 1 tsp Ground Mustard
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 15oz can Corn drained
- 1½ qt Chicken Broth
- 1 lb Pasta Shells
- 1 cup Heavy Cream
- 2 cups Cheddar Cheese shredded
- 3 stalks Green Onions chopped
Instructions
- In a large saute pan over medium high heat, add chopped bacon. Cook until crispy. Remove to a paper towel covered plate. Reserve all bacon grease in the pan.
- Combine salt, pepper, paprika, and parsley. Spinkle half of the mixture over the chicken.
- In the same pan with the bacon grease, add half of the oil. Saute chicken until you no long see pink (do not cook all the way through at this stage.) Push chicken to one side of pan and reduce heat to medium.
- Add remaining oil to pan along with bell pepper, onions and garlic. Saute for 3 minutes then push to side with chicken.
- Add butter to pan and let melt. Whisk in flour and let cook for 3 minutes. Add chicken broth, corn, ground mustard and remaining seasoning mixture. Stir vegetables and chicken into the liquid.
- Add pasta to pan and work it around until the pasta is completely submerged. (add some water or more broth if you need to). Cover pan with lid and let cook for 20 minutes.
- Remove lid and stir in heavy cream and cooked bacon. Once fully incorporated, add in cheese. Stir until melted in. Let cook another 5 minutes before serving. Sprinkle with green onions.
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