This one pot recipe is a delicious weeknight dinner idea that will fill you up with delicious Italian flavors. It’s very simple to prepare the ingredients in this recipe, then put it in the oven to bake. We used our Italian Romano Chicken for this recipe to lend extra Italian flavor to the dish, but you can also use a plain chicken breast, if you desire. You can also cook your onions and garlic in olive oil, but we think cooking it in the bacon fat adds extra flavor, and the bacon tastes so good in the dish! What do you think of the recipe? Did you make it? Leave us a review and comments below!
- 2 cup Elbow Macaroni
- 4 slice LGCM Bacon (chopped to small pieces)
- 1 Onion (small onion)
- 2 clove Garlic (diced)
- 1.5 lb LGCM Italian Romano Chicken Breast (minced)
- 1 can Diced Tomatoes (cut into 1″ cubes)
- 1 cup Mozzarella (can substitute plain chicken)
- 2 tsp Salt (14.5 oz. can)
- 1 tsp Pepper (shredded)
- 1/4 cup Bread Crumbs
- 1/4 cup Parmesan Cheese
- 1 Tbsp Butter
Cook the elbow macaroni in a pot of boiling water until just tender. Drain and put into a large mixing bowl.
While the pasta is cooking, add the bacon to a medium sauté pan. When the grease starts coming out of the bacon add the chicken. Cook for 5 minutes, then add onion and garlic and cook until the onion is soft. Add the chicken mixture to the mixing bowl of pasta. Add the canned tomatoes, mozzarella cheese, salt and pepper. Stir until combined.
Pour the mixture into a 12″ x 8″ baking dish. In a small bowl, mix together the parmesan, bread crumbs and melted butter. Pour the breadcrumb mixture over the top of the noodle mixture. Bake in an oven preheated to 400ºF for 30 minutes, or until the top is golden brown.
Remove from oven, garnish with fresh chopped parsley and serve with a fresh side salad. Enjoy!