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