Pasta with Chicken, Bacon, and White Beans

Ingredients

• 1 pound penne or other short pasta

• 6 slices bacon, diced

• 1 tablespoon butter

• 1 pound boneless skinless chicken breasts

• 1 tablespoon fresh rosemary, finely chopped

• Salt and pepper to taste

• 3 cloves garlic, minced

• 1 can cannellini beans, drained

• 1/2 cup chicken stock

• 1 cup heavy cream

• 1/2 cup shredded parmesan cheese, plus more for serving

Directions

1. Cook pasta in a large pot of boiling salted water until al dente; drain.

2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Set aside on paper towels to drain. Drain all but 1 tablespoon of the drippings from the skillet.

3. Sprinkle the chicken with rosemary, salt and pepper. Add the butter to the skillet to melt. Add the chicken and cook until both sides are browned and crisp and the chicken is cooked through. Remove to a plate and cover with foil.

4. Add the garlic and beans to the same skillet; cook and stir for 30 seconds. Add chicken stock and heavy cream, scraping the bottom of the skillet to pick up any browned bits; stir until thickened, then add parmesan cheese until melted. Taste for seasoning and add salt and pepper to taste.

5. Chop the chicken and add it, along with most of the bacon, to the reserved pasta. Add the sauce and stir to combine. Sprinkle each serving with additional bacon and parmesan cheese.