Dinner #3

While normally I try to avoid serving the same protein back to back nights but it happens and that's ok!  It was one of those nights where I was short on time, and probably didn't plan my day that well.  I admit it, it happens!  So I looked through my handy hand written cook book for some inspiration and I found an oldie but goodie.  I knew I had enough random ingredients in my fridge and freezer to make it work.  And because of that, I knew it would be a budget friendly meal, bonus!  

I gathered what I could find and got ready to cook!  

Creamy Chicken and Bacon Veggie Pasta

2 chicken breasts

4-6 slices of bacon (cooked or uncooked)

1 medium onion, chopped

2 cups chicken broth

2 cups uncooked pasta (I like penne)

4 cups assorted frozen vegetables (thawed) 

4 oz. cream cheese, cubed

2 Tbsp parmesan cheese

 This is a one pot meal so get out a nice large skillet or dutch oven.  Saute chicken breast in a little olive oil until lightly brown on both sides.  It's ok if it is not cooked all the way though.  Remove from pan and set aside.  Now add uncooked bacon to skillet and cook until crisp.  Remove and set aside.  Add onions to drippings and saute.  If you are using pre-cooked bacon as I did, add a bit more oil before adding onion.  Once onion is tender, add chicken broth, and pasta to pot.  Bring to a boil then reduce heat and simmer for about 8 minutes.  Add your veggies (I used a mix of frozen broccoli, carrots, green beans, and red peppers - basically the dregs in my freezer) and bacon.  Cut you chicken breast into bite sized pieces and add to pot as well.  Continue to simmer until veggies and pasta are tender and your chicken is fully cooked, about 5 more minutes.  Add your cream cheese and stir well until it is all melted and creamy.  Top with parmesan and serve!  

This pot full fed my family of 8 plus a few lunch sized servings!  Total cost for meal about $5.   

Chicken pieces used:  2 (one whole large breast) Chicken pieces remaining:  60