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