Recipe of the Week: Chicken, Bacon & Sun-Dried Tomato Pasta with White Wine & Basil



  • 2 chicken breasts
  • Olive oil
  • Salt and pepper
  • 1 sprig fresh rosemary
  • 5 rashers applewood smoked bacon
  • 1 lb. short pasta- penne, rigatoni, etc.
  • 2 cloves garlic, crushed
  • ⅓ cup sun-dried tomatoes, coarsely chopped
  • ¼ cup dry white wine
  • ½ cup freshly grated parmesan cheese
  • 1 small bunch fresh basil, coarsely chopped


  1. Heat oven to 400 degrees. Rub two chicken breasts with oil, season with salt and pepper and place in an oven-save dish along with the sprig of rosemary. Cover chicken breasts with a piece of parchment paper and gently ‘tuck the chicken in,’ nestling the parchment paper overtop the chicken. This will keep the chicken moist as it bakes. Bake for 30-40 minutes. Remove from oven, slice into pieces and set aside.
  2. Cook bacon in a large pan. Remove bacon and let drain on a piece of paper towel. Drain off most of the bacon fat, leaving approximately 1 tablespoon in the pan.
  3. Add garlic to the bacon fat and cook over medium heat until fragrant but not browned. Add white wine and cook 1-2 minutes over medium-high heat until the alcohol has largely cooked off.
  4. Cook pasta according to package instructions. Drain and add noodles to garlic and wine pan. Add sun-dried tomatoes, sliced chicken and bacon and toss to coat. At this point, I like to add an additional grind of black pepper, but that’s up to you. Add basil and parmesan and toss. Serve immediately.


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