The Starving Chef Recipe: Bacon Jalapeno Chicken Campanelle

By Felicia Vargo, The Starving Chef

Bacon Jalapeno Chicken Campanelle

Prep time: 30 minutes
Cook time: 30 minutes
Makes: 4 servings

Ingredients

2 chicken breasts
4 slices bacon
2 T flour
1 T butter
¾ C milk
½ C cheddar, shredded
½ C mozzarella, shredded
2 C cooked campanelle noodles
2 C chicken broth
2 jalapeno, chopped
½ C red onion, chopped
6 cherry tomatoes, halved
2 t garlic, minced
2 T heavy cream
1 t paprika
¼ t salt
¼ t pepper
Pickled jalapenos, for topping (optional)
Sour cream, for topping (optional)

Here’s How

1. Bring a large pot of water to a rapid boil. Add the chicken and boil until the chicken is cooked through—about 20 minutes. Remove the cooked chicken from the water and use a hand mixer to finely shred. Boil the campanelle noodles according to the instructions on the box.
2. Meanwhile, in a thick-bottomed pot over medium high heat, sear the bacon until crispy then remove and set aside. Reserve the grease in the pot.
3. Make a roux by adding the butter and flour to the pot. Stir until thickened and the flour is starting to brown. Then, add the milk, cheeses and broth. Continue to stir until a thick sauce forms and begins to bubble.
4. Stir in the jalapeno, onion, cherry tomatoes and garlic. Season with paprika, salt and pepper. Cook until the onion is tender, another 10 minutes, stirring occasionally.
5. Next add in the cooked chicken and campanelle noodles. Reduce the heat to low and stir in the heavy cream. When the chicken and noodles are heated through again, remove from the heat.
6. Serve with cheddar biscuits and top generously with sour cream and pickled jalapenos to your liking. Enjoy!

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