Chicken Penne with Bacon and Prawns

    (10)
    40 minutes

    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.


    9 people made this

    Ingredients
    Serves: 4 

    • 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

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.
    4. 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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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (8)

    by
    24

    Really great flavor and very easy. My only changes was to use pancetta instead of bacon, added some Italian seasoning to the chicken. Next time I will probably only use half a jar of the sauce since it was a little much for only 1/2 lb of pasta.  -  27 May 2005  (Review from Allrecipes USA and Canada)

    by
    17

    This dish is fabulous!! Love the kick of the spicy sauce and the chili peppers. Plus, having chicken, shrimp and bacon in the same dish is a great combination. This also works well with Asiago cheese instead of the Parm.  -  08 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    11

    This has become a staple in my home. Everybody loves it!  -  14 Mar 2009  (Review from Allrecipes USA and Canada)

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