Creamy Pesto Chicken with Bacon & Veggies

What you need:

    • 2 Tbsp. EVOO
    • 2 chicken breasts, seasoned with salt and pepper
    • 1 lb. mini bowties
    • 2 Tbsp. EVOO
    • 1 medium onion, diced
    • 3/4 cup red bell pepper, diced
    • 2 Tbsp. minced garlic
    • 4 cups broccoli florets
    • 15 oz. white beans
    • 15 oz. chicken broth
    • 1 cup heavy whipping cream
    • 1/2 cup prepared basil pesto (I used this one from Savory Sweet Life)
    • 1/2 cup grated Parmesan
    • 1 cup bacon, cooked and crumbled

Directions:

    1. Heat 2 Tbsp. EVOO in a skillet over medium-high heat. Brown chicken for 4 minutes on each side or until cooked through. Remove to a plate and set aside.
    2. Cook bowties al dente, rinse, and drain. Set aside.
    3. Heat 2 Tbsp. EVOO in a large pot over medium heat. Add onion, pepper, garlic, and broccoli. Saute for 10 minutes.
    4. Meanwhile, slice chicken into strips, cubes, or bite-size pieces - whatever you prefer. Set aside.
    5. Stir in beans, broth, cream, pesto, and Parmesan. Reduce heat to low. Simmer for 5 to 10 minutes to heat everything through.
    6. Add bacon, pasta, and chicken. Heat through.

Recipe from Picky Palate