Farfalle with Chicken and Roasted Garlic
Ingredients
1 head roasted garlic cloves removed (recipe down)
2 chicken breasts boneless skinless
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
500g Benedetto Cavalieri Farfalle
250g bacon cut into strips
250g mushrooms quartered
1/2 yellow onion chopped
1/2 cup sun dried tomatoes reserve the oil and chop roughly
3/4 cup white wine
1 cup heavy cream
3/4 cup Parmesan cheese

How to Roast Garlic:
Slice the top off the head of garlic exposing every clove.
In a piece of foil drizzle some olive oil then place garlic cut side down.
Roast for 30 minutes or until deeply browned.
Let cool before removing from head of garlic

Instructions

If you haven’t cooked the pasta, cook it now according to the directions on the packet.
Cut the chicken into 1″ cubes and season with salt and black pepper.
To a cast iron skillet add the olive oil on high heat.
Cook the chicken until browned on both sides, about 2-3 minutes on each side.
Remove from the pan, reduce the heat to medium-high heat and add in the bacon.
Cook until crisp and remove the bacon (leave the fat).
Add in the mushrooms and onions and cook for 5-7 minutes until they start browning.
Remove the mushrooms and onions from the pan to where the chicken and bacon are.
Add in the sun dried tomatoes, white wine, and stir well, then let reduce by half, about 15 minutes.
Add in the heavy cream, roasted garlic, chicken and vegetables.
Add in most of the Parmesan cheese leaving just a garnishing amount.
Stir well, then add in the pasta and bacon and combine everything.
Garnish with remaining Parmesan cheese.