Bacon, Chicken and Vegetables is absolutely delicious! A light and flavorful sauce with or without the bacon or ham, served on a bed of rice or pasta! Perfect for any night of the week!
The sauce is what will make this recipe a keeper! it is absolutely delicious and I really hope you try it. I know you would be glad you did.
As for vegetables you can use whatever you want or have on hand. I have used everything and anything and always get rave reviews.
Pasta or rice is the only decision you have to make. What do you feel like? Both are so tasty, it is hard for me to pick a favorite. My husband has served this dish over mashed potatoes and loved it so you might want to consider that an option too!
Ingredients in Bacon, Chicken and Vegetables
- chicken breasts
- salt
- pepper
- oil
- bacon, ham, pancetta. back bacon or canadian bacon
- onion
- carrots
- celery
- garlic
- dry white wine
- chicken broth
- thyme
- diced or crushed tomtoes
How to make Bacon, Chicken and Vegetables
Place a large sized skillet, over medium to medium high heat, on your stove top with some oil.
Wait for the oil to shimmer or until a drop of water flicked in it dances.
Rinse and dry your chicken breasts.
Cut into chunks and sprinkle with salt and pepper.
Place chicken chunks in your skillet and stir until browned.
Place a good sized pot on a different element.
Once chicken is done dump from your skillet and place inside the large pot.
Next add your chopped bacon, ham, pancetta, back or canadian bacon to the skillet and stir until brown.
Open your can of canned tomatoes and pour into the pot with the chicken.
Turn your element on to low so the canned tomatoes heat up with your chicken.
Once your bacon is brown add it to the pot with the chicken.
If you need more oil, at any time, in your skillet, feel free to add some and allow it to heat up.
Next, you are going to soften your carrots in the skillet.
After a minute or so add the celery and onions.
Stir regularly.
Add garlic. Keep stirring.
Add wine and broth.
Keep stirring and scraping up those little bits.
Add salt, pepper and thyme.
Heat and simmer for about 5 minutes.
Dump skillet contents into your large pot and pull the large pot on to the hot element.
Bring to a boil and reduce heat to low and simmer for about 20 minutes.
A little more or a little less will not really matter.
While sauce is cooking in your large pot make rice or pasta for serving. Enjoy!
More Delicious Pasta Dishes to Try
Our Favorite Loaded Pasta Carbonara
Chicken Pasta in Sherry Cream Sauce
Million Dollar Pasta Casserole
Meat Lovers Pizza Pasta Casserole
Creamy Beef and Mushroom Stroganoff
Simple Skillet Chicken Stroganoff
Cheesy Pizza Spaghetti Casserole
Bacon, Chicken and Vegetables
Equipment
Ingredients
- 3 chicken breasts, boneless, skinless, cut into bite sized chunks
- salt as needed
- pepper as needed
- 2 tablespoons olive oil
- ½ pound bacon, ham, pancetta. back bacon or canadian bacon more or less to taste
- 1 cup onion, yellow or white, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, chopped
- 3 tablespoons garlic, minced more or less to taste
- 1 cup dry white wine
- 1 cup chicken broth -
- 2 tablespoons thyme, dried
- 1 can (28 oz) canned tomatoes, crushed or diced, undrained
Instructions
- Place a large sized skillet, over medium to medium high heat, on your stove top with some oil.
- Wait for the oil to shimmer or until a drop of water flicked in it dances.
- Rinse and dry your chicken breasts. Cut into chunks and sprinkle with salt and pepper.
- Place chicken chunks in your skillet and stir until browned.
- Place a good sized pot on a different element.
- Once chicken is done dump from your skillet and place inside the large pot.
- Next add your chopped bacon, ham, pancetta, back or canadian bacon to the skillet and stir until brown.
- Open your can of canned tomatoes and pour into the pot with the chicken.
- Turn your element on to low so the canned tomatoes heat up with your chicken.
- Once your bacon is brown add it to the pot with the chicken.
- If you need more oil, at any time, in your skillet, feel free to add some and allow it to heat up.
- Next, you are going to soften your carrots in the skillet.
- After a minute or so add the celery and onions.
- Stir regularly.
- Add garlic. Keep stirring.
- Add wine and broth.
- Keep stirring and scraping up those little bits.
- Add salt, pepper and thyme.
- Heat and simmer for about 5 minutes.
- Dump skillet contents into your large pot and pull the large pot on to the hot element.
- Bring to a boil and reduce heat to low and simmer for about 20 minutes.
- A little more or a little less will not really matter.
- While sauce is cooking in your large pot make rice or pasta according to package directions for serving. Enjoy!
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