Excellent! Even the kids liked.
Preheat an oven to 400F. Place a large pot of salted water over high heat to boil.
Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons EVOO and some salt and pepper. Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes.
Place the bacon on a broiler pan and transfer to the oven as well. Cook until crispy, about 15 minutes.
While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions. When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked in.
While the pasta is cooking, season chicken pieces with salt and ground black pepper. Heat a large skillet with one turn of the pan of EVOO, add the chicken and saute until golden brown and cooked through, about 6 minutes.
While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta.
Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil and parsley.
Try putting the tomato/scallion/basil/parsley pasta mix into individual bowls and then topping each bowl with the chicken, bacon, avocado, and blue cheese. I think everyone would get a more even sampling of the flavors that way.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (646g) | ||
Recipe Makes: 4 | ||
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Calories: 999 | ||
Calories from Fat: 543 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.4g | 80 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 31.2g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 145.9mg | 45 % | |
Sodium 935.6mg | 32 % | |
Potassium 1679.9mg | 44 % | |
Total Carbohydrate 86.8g | 26 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 74.8g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 999
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