3 Tbsp. EVOO
Salt/Pepper
6 slices bacon
1 lb. whole wheat penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
3 avocados, pitted and diced
1 lemon
2 garlic cloves, grated or finely chopped
A few dashes of hot sauce
5 scallions, thinly sliced on the bias
1 cup blue cheese crumbles
1/4 cup fresh basil leaves, a handful, chopped
1/4 cup fresh flat-leaf parsley, a handful, chopped
Preheat the oven to 400 degrees. Place a large pot of water over high heat to boil. Scatter the tomatoes onto a rimmed baking sheet and drizzle with about 2 Tbsp. EVOO and some salt & pepper. Toss lightly to coat and roast the min the hot oven until they burst open and are tender (12-15 min.)
Season the chicken pieces with salt & pepper. Heat a skillet over medium-high heat. Crisp the bacon on each side and remove to a paper toweled plate. In the bacon fat, cook the chicken pieces until golden brown and cooked through (about 6 min.). Add the garlic for about a minute, then sprinkle a few dashes of hot sauce and toss to coat.
Salt the boiling water, drop the pasta, and cook until al dente according to the package. When the pasta is ready, reserve a cup of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.
In a large serving bowl, add the cooked tomatoes, the juices, and the scallions. Mash the tomatoes with a potato masher until fairly pulverized. Add the pasta to the bowl and, if needed, some of the pasta water. Toss in the chicken, some crumbled pieces of bacon, avocado, blue cheese, basil, and parsley (reserve some for garnishing).
Serve in pasta bowls and garnish with the reserved bacon crumbles, blue cheese, and parsley.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 82-83
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