I decided to make a few changes to the recipe – I left out the chicken, swapped the pancetta for bacon (although my family LOVES pancetta) and left the tomatoes and basil as a garnish rather than cooking them with the pasta (because I simply cannot stand loose tomato skin – blech).
The result was a creamy, cheesy, simply delicious and EASY weeknight meal. This is absolutely going in the permanent rotation, although I’ll need to double it next time if we want leftovers.
One-Pot Bacon and Feta Pasta
Modified from Cheesecurd in Paradise
4 slices of bacon, cut into pieces (I like to use kitchen shears)
8 oz bow tie pasta
6 oz crumbled feta, divided
1 1/2 cups shredded Parmesan cheese
2 cups reduced sodium chicken broth
1 cup half-and-half
1/4 teaspoon garlic powder
1 tablespoon minced fresh basil
2 tomatoes, chopped
In a large non-stick skillet with a lid, cook the bacon until it’s crispy. If there’s a lot of fat, drain most of it off. Add the pasta, 4 oz of the feta, Parmesan, chicken broth, half-and-half and garlic powder.
Bring to a boil, then cover and reduce to a simmer. Cook for 15-20 minutes, just until the pasta is al dente (with a little bite left).
Add the basil, tomatoes and remaining 2 oz of feta. Stir to combine and let sit for 5 minutes before serving.