Creamy Bacon Chicken and Pasta Skillet

• 4 slices Thick Cut Bacon, Diced
• 1/2 whole Onion, Diced
• 3 cloves Garlic, Minced
• 3 whole Boneless, Skinless Chicken Breast Diced
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Diced
• 1 pound Pasta, Dried (Use Brown Rice Pasta For Gluten Free)
• 1 teaspoon Granulated Garlic
• 2 teaspoons Rosemary
• 4 cups Chicken Stock
• 1 cup Half-and-half Or Cream
• 1 Tablespoon Half-and-half Or Cream
• 1 cup Parmesan, Mozzarella, Or Jack Cheese, Grated
• 1/4 cups Italian Parsley, Chopped Fine

1. Over medium heat in a large deep skillet or pot with a lid, cook bacon until crisp and lightly brown.
2. Remove bacon to a paper towel and set aside.
3. Place onion in the bacon drippings and saute until lightly caramelized.
4. Add garlic, chicken breast and red bell pepper.
5. Stir until well combined and chicken starts to brown.
6. Add pasta, granulated garlic, rosemary, chicken stock and the half-and-half or cream.
7. Mix until well combined.
8. Bring to a simmer, reduce heat to low, cover and cook for 13-15 minutes or until pasta is tender (use package guidelines for cooking time).
9. Remove from heat and stir in bacon, cheese and parsley.

bacon, onion, garlic, chicken, red bell pepper, pasta, garlic, rosemary, chicken, cream, cream, parmesan, italian parsley

Taken from tastykitchen.com/recipes/main-courses/creamy-bacon-chicken-and-pasta-skillet/ (may not work)