Roasted Chicken Penne with Peaches, Bacon + Pecans
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INGREDIENTS
- 1 Roasted Chicken
- 6 oz Applewood Smoked Bacon (lardons)
- 1 cup Pecans Toasted
- 3 Fresh Peaches (diced)
- 1 Sweet Onions (julienned)
- 5 Cloves of Garlic (sliced)
- ½ Bunch Basil (torn)
- ¼ Cup Parsley (fine chopped)
- 2 Handfuls Spinach
- 2 oz Sherry Vinegar
- 1 cup Chicken Stock (Homemade)
- Parmesan (Shaved)
- EVOO
- 1 Box Penne Pasta
INSTRUCTIONS
- Pre-cook penne pasta use the cooking direction marked on packaging. Cool and reserve for later use.
- Roast off whole chicken (breast) that is still on the bone- this will add more flavor to your dish. After roasting, removing the breast meat from the bone. Use the bones to make stock. If in a pinch use a whole roasted chicken from the market or Pine Street Market smoked chicken.
- Toss 1 cup of Pecans with 1 Tbl of grapeseed oil. Slow roast pecans in the oven at 225 F for 12 to 15 minutes. Roasting tree nuts at lower oven temp will provide a great tasting full flavor nut.
- Heat up a large skillet over medium heat. Add bacon lardons and render until lightly brown but not crispy. Drain off bacon grease and add sliced sweet onions and garlic. Cook until translucent and tender. Add peaches and deglaze with sherry vinegar.
- Add chicken stock and penne and heat pasta throughout. Add spinach, herbs and season with salt and pepper.
- Plate or place in dish. Garnish with toasted pecans and shaved parmesan. Serve immediately.
SOURCED FROM
- Pearson Farms Peaches, Pecans
- Pine Street Market Applewood Smoked Bacon
- Your Dekalb Farmers Market Parmesan, EVOO, Sherry Vinegar: Ybarro Old Vintage Wine Vinegar, Chicken, Basil, Spinach, Parsley, Sweet Onions, Penne Pasta
