- ½ lb. bacon, chopped
- 4 chicken thighs, bone-in with skin on
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 lb. fusilli pasta
- 1 cup milk
- 8 oz. goat cheese
- 4 oz. grape tomatoes
- One small handful fresh basil, chopped
- Salt, to taste
- Pepper, to taste
- 2 green onions, sliced
In a large skillet over medium-high heat, add the bacon. Cook until the fat has rendered and the bacon is crispy. Remove the bacon from the skillet and set aside. Leave the bacon fat in the pan.
Season the chicken with salt and pepper and place skin-side down in the pan. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through, about 30 minutes total. Remove the thighs from the pan and set aside.
Add the garlic to the pan and sauté until fragrant.
Add the pasta and chicken broth to the pan. Be careful adding the broth as to not over fill the pan.
Bring the mixture to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
When the pasta is almost tender, lower the heat and add in the milk, goat cheese, cooked bacon, grape tomatoes, and chopped basil. Stir to incorporate.
Add the chicken back to the pan. Sprinkle with sliced green onions and serve.
- Yields: 4 servings
- Preparation Time: 1 hour