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We grilled out a couple of nights ago, and there was one chicken breast remaining. This Chipotle-Bacon Alfredo sauce over penne pasta was a great solution for using that lone leftover chicken breast. It came together easily and consisted of items I had in my cabinets. This made a ton of food, enough for two servings plus lunch and dinner the next day.
GRILLED CHICKEN WITH CHIPOTLE-BACON ALFREDO SAUCE OVER PENNE PASTA
1 grilled chicken breast sliced/diced into pieces
1-2 strips of bacon
1-2 Tbsp. chopped onion
1 can diced tomatoes with Chipotle chiles (I used Red Gold Tomatoes with Chipolte seasoning, but you might have to substitute a can of diced tomatoes with about 1 tablespoon diced chipotle peppers)
1 jar alfredo sauce
About 1 cup shredded cheese (I used Colby-Jack)
1-2 strips of bacon
1-2 Tbsp. chopped onion
1 can diced tomatoes with Chipotle chiles (I used Red Gold Tomatoes with Chipolte seasoning, but you might have to substitute a can of diced tomatoes with about 1 tablespoon diced chipotle peppers)
1 jar alfredo sauce
About 1 cup shredded cheese (I used Colby-Jack)
4-6 servings of cooked penne pasta
In a large frying pan, fry the slices of bacon until crispy. Remove from pan. Saute chicken and onion in bacon drippings until onion begins to turn translucent. Add can of tomatoes with chipotle and stir together with chicken and onion. Allow to cook until liquid from tomatoes has reduced down. Add alfredo sauce and shredded cheese, cooking to combine and until shredded cheese melts. Stir in crumbled bacon. Serve over penne pasta.
In a large frying pan, fry the slices of bacon until crispy. Remove from pan. Saute chicken and onion in bacon drippings until onion begins to turn translucent. Add can of tomatoes with chipotle and stir together with chicken and onion. Allow to cook until liquid from tomatoes has reduced down. Add alfredo sauce and shredded cheese, cooking to combine and until shredded cheese melts. Stir in crumbled bacon. Serve over penne pasta.
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