Cheesy Chicken Bacon Mac
8 slices bacon
Salt and pepper
1 pound pasta
2 boneless, skinless chicken breasts
Extra virgin olive oil
1/2 teaspoon paprika
4 tablespoons butter
1/2 small onion
2 rounded tablespoons flour
1/2 cup chicken broth
2 cups milk
2 tablespoons thyme
1 teaspoon nutmeg
1 cup shredded sharp cheddar cheese
1 cup colby jack cheese, shredded
parsley to garnish
Pan fry bacon until crisp. Crumble and set aside.
Bring a pot of water to a boil, salt , add the pasta and cook just shy of al dente. Drain and return to the pot.
While pasta is cooking, heat a cast iron skillet over medium-high heat. Chop your onion (thin sliced)Coat bottom of skillet with a small amount of oil then drizzle the chicken with more olive oil to coat lightly, season with the paprika, salt and pepper. Grill the chicken for about 15 minutes, turning occasionally until done. Remove from skillet and chop into bite sized pieces.
Using the same skillet melt butter and sprinkle in the flour and stir for 1 minute. Whisk in the chicken stock ,then the milk. Bring to a boil and cook until it thickens, 3-4 minutes. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheeses until melted.
Add the chicken, bacon and sauce to the pasta and transfer to a nice casserole dish. Broil in oven until bubbling and browned, about 3-4 minutes. Garnish with the parsley.
Serve with a garden salad and french bread for a full meal!