Friday, April 19, 2013


serves four

1 1/2 cups frozen peas
1 pound campanelle pasta
4 slices bacon, diced
1 yellow onion, chopped
1/2 teaspoon kosher salt
pinch crushed red pepper flakes
1 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
2 cups shredded cooked chicken, from 1/2 a whole chicken
2 cups roasted butternut squash
grated Parmesan, for serving
chopped fresh parsley, for serving

Place peas in a colander set in the sink. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Drain pasta into the colander over the peas; set aside. Place the bacon in a large skillet set over medium-high heat. Cook until the bacon is crisp, about 6 minutes. Remove bacon with a slotted spoon and drain on a paper-towel lined plate. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the onion and cook until soft, about 6 minutes. Add salt and red pepper, cook for 1 minute. Add wine, scraping up browned bits with a wooden spoon. Add chicken broth and cook until reduced by half. Stir in butter and lemon juice until butter is melted and combined. Stir in chicken and vegetables and cook until heated through, about 3 minutes. Add pasta and peas and toss to combine. Serve pasta garnished with Parmesan and parsley.

bacon recipe courtesy of: Sam Talbot, GMC Trade Secrets

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