The Simple Wealth

1 pound bow tie pasta

2 crowns of broccoli, cut into florets

2 chicken breasts with skin on and bone in

4 gloves of garlic, finely minced

1 pound of bacon, about 5 slices

1 red onion, finely sliced

1 1/2 teaspoon salt

1 1/4 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon white pepper

1.Preheat the oven at 375 degree F. Season the chicken breasts with 1 teaspoon each of salt, black pepper, garlic powder, and white pepper. Put the chicken breasts in a baking sheet, and put it in the oven and roast about 35 to 40 minutes. Then take it out and let the chicken rest for a few minutes, then dice the breasts.

2.Bring a large pot of salted water to a boil, add the pasta and cook until tender. Turn off the heat and get the pasta out and set aside. Add the broccoli florets into the pot for 2 minutes, then take the broccoli out and put in a big bowl, add the extra virgin olive oil, and season with ¼ teaspoon of salt.

3.Heat a large sauté pan and put in the bacon slices in one layer, brown one side for a few minutes and then brown the other side. Take the bacon slices out and dice them. Add the minced garlic into the pan, sauté for 1 minute then add the pasta and 1/4 teaspoon each of salt and black pepper and sauté for a few minutes, add the pan drippings and juice from the chicken breast, add the diced chicken. Turn off the heat, add the red onion, diced bacon, broccoli. Then it’s time to serve.

Tips:

1.Instead of roasting 2 chicken breasts, you can roast 4, and make chicken Caesar salad first, then make this pasta dish next day. Remember to save the pan drippings and juice to add to the pasta. It adds a lot of flavor.

2.I like broccoli to be crunchy, so I do not cook broccoli, but only blanch them in the hot water for 2 minutes.

3. Bacon is very flavorful. I usually keep plenty of bacon on hand, and I always use bacon grease.

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