Easy Chicken Campanelle with Bacon & Asparagus

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1/2 cup heavy cream

1/4 cup parmesan cheese

4 tablespoons butter

1/2 box Barilla Campanelle pasta

3 slices Oscar Mayer bacon, chopped and fried

Half of a bunch of asparagus, chopped

1 boneless, skinless chicken breast, grilled and chopped

Fresh ground pepper and salt

Directions

Heat the grill to medium heat. Season the chicken breast with salt and pepper and grill for 12 minutes or until done. Slice the chicken into thin pieces.

Cook the pasta according to the box directions. Then drain and set aside.

Meanwhile fry the bacon in a large skillet until crispy. Remove the bacon to a paper towels and drain the bacon fat from the pan. Add the chopped spears of asparagus to the pan at medium low heat and sauté for about 6 to 7 minutes, until tender yet firm. The asparagus will take on the flavor of the remnant bacon fat and add incredible flavor to your recipe.

Once the asparagus has finished cooking, Set it aside along with the bacon in. Melt the butter in the pan and add heavy cream and Parmesan cheese. Stir constantly and adjust the heat if necessary. Season your Alfredo sauce with fresh ground pepper.

Once your Alfredo sauce is creamy, return the chicken, bacon and asparagus to the pan and mix well.

Top each bowl of pasta with fresh Parmesan cheese.