2 lb chicken thighs (910 g), boneless, with skin on
½ lb bacon (225 g), chopped
1 lb asparagus (455 g), trimmed and chopped
1 red onion, diced
4 cloves garlic, minced
6 cups chicken broth (1.4 L)
1 cup milk (240 mL)
1 lb fusilli pasta (455 g)
8 oz goat cheese (225 g)
½ cup sun-dried tomato (25 g), chopped
salt, to taste
pepper, to taste
How to Make It
In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
Add the pasta and chicken broth to the pot.
Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.