“I realize that we’ve already discussed the made-in-heaven pairing that is bacon and artichokes. However it should not be reserved solely for the pairing with fish. This combination can go with just about any protein, even steak. The inspiration for a lighter, yet hearty, chicken and pasta dish came quite organically (pun intended) from walking around our local grocery store. We came across these beautiful organic heirloom cherry tomatoes, then these gorgeous local pole beans, then the thyme and parsley. Then it just clicked and we knew what we wanted for dinner that night! We grabbed some chicken breast, a box of whole wheat linguini, bacon, and artichokes and we were off to the races.
This recipe is enough for a dinner for two.
On a gadget note: a strong sturdy heat resistant spatula is gold in a kitchen. The construction resists burning as a wooden handled spatula would from hanging over the edge of a pan while you’re cooking. That doesn’t mean it will not get hot to touch, but it will mean less destructible tools in the kitchen. And take it from us – we have melted quite a few in our professional cooking adventure.” – Joe
- 2 tablespoons thyme – chopped fine
- 2 tablespoons Parsley – chopped
- 2 chicken breasts
- 0.5 each yellow onion – medium diced
- 3 garlic cloves – minced
- 1 pint organic heirloom cherry tomatoes – cut in half
- 0.5 pound pole beans – cut into bite sized pieces
- 1 8 oz. jar artichokes – drained
- 4 strips bacon – cut into thick batons (thicker pieces)
- splash of white wine
- two services of whole wheat linguini
Heat oven to 350 degrees Fahrenheit.
Heat a large sauté pan over medium high heat.
Once the pan is hot add some olive oil and carefully place the chicken breast into the pan.
Sear on one side for about three-to-four minutes or until golden brown. Flip and sear on the second side for another three-to-four minutes.
Sprinkle the herbs on the chicken and place in the oven for about ten minutes or until fully cooked. (The internal temp should be 165 degrees Fahrenheit).
Once cooked, remove chicken from the pan and set aside to slightly cool.
In that same pan the chicken was cooked, start to render out the bacon on medium heat.
Once the bacon is halfway rendered (read: when it is crispy), add the onions and garlic and cook until translucent.
Add the pole beans and cook for another minute.
Add the tomatoes, artichokes, and a splash of white wine.
Season and allow the wine to boil and reduce slightly.
Once the chicken is cool enough to touch, cut into cubes approximately the same size as the cherry tomatoes, and add them to the sauté pan.
Bring a pot of salted water to a boil and cook the linguini until just al dente, according to the brands directions.
Cooked pasta in the bowl first, a healthy portion of the sauté second, a fork thirdly and lastly a glass of crisp Sauvignon Blanc.