Chicken Penne with Bacon and Prawns
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8 people made this
My all time favourite pasta dish combines penne with three meats and a little chilli. Make it more spicy by using a chilli pasta sauce.
250g uncooked penne pasta
2 skinless, boneless chicken breast halves, cubed
5 slices bacon
3 cloves garlic, chopped
750g bottle tomato pasta sauce (use chilli if you like)
250g medium sized prawns - peeled and deveined
1 fresh red chilli, finely chopped
1 cup (125g) grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Meanwhile, place the chicken, bacon and garlic in a large frypan over medium heat, and cook 10 minutes, until bacon is evenly brown and chicken juices run clear. Drain the fat from the pan.
- Mix pasta sauce into the frypan. Continue cooking until sauce is heated through. Mix in the prawns. Cook 2 minutes, or until they are opaque.
- Stir in the chilli. Toss with the cooked pasta and 1/2 the Parmesan cheese just before serving. Garnish with remaining Parmesan.
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