Recipe: Pasta with Sundried Tomatoes and Awesomeness

Definitely our favorite recipe from this week. 

Adapted from something I saw somewhere in Martha Stewart land.

Lori’s Sundried Tomato, Grilled Chicken, & Bacon Pasta, with Sweet Tomato & Onion Topping

3 strips bacon (I used Hormel–maple)– diced (The “maple” sweetness works nicely.)
1/2 onion chopped (and more onion sliced)
half jar sundried tomatoes (in oil) — chopped
3 garlic cloves, minced
pinch red pepper
1/2 cup sherry
1-2 cups of cooked chicken, diced (I used leftover)
1/2-3/4 cup heavy cream or half & half
1/4 cup grated parmasean cheese (I used the cheap stuff)
1 bag egg noodles or wide noodles

For the topping:
2-3 very ripe tomatoes (double if serving 4)
1 sweet vidalia onion, sliced thinly into rounds
Italian seasonings or fresh herbs (basil, oregano, etc)
olive oil & balsamic vinegar & sugar & salt

DIRECTIONS
Put water on to boil & cook noodles according to directions, but make sure they are al dente (use the shortest recommended cooking time).

Make the topping first:  Slice the tomatoes and vidalia/sweet onion into rounds and into a small bowl. Separately in a mixing cup (or just dump it all in and work it out), combine 3T balsamic vinegar, 1T white sugar, 1tsp salt, and 1-2T olive oil (a basic dressing). Add the dressing to the tomatoes & onions and toss.  Set aside…. [I had a roasted garlic balsamic vinegar & olive oil “dipping oil” and I used that instead (with sugar, salt, pepper) — it was delightful.]

Meanwhile —
Saute bacon over medium heat — after it releases a little fat, add the chopped onion & saute for several minutes.

When onion/bacon are about halfway cooked, add the sundried tomatoes and cook until bacon & onion are mostly cooked through. Add garlic & red pepper, cook until garlic is fragrant (about 1 min).

Deglaze pan with 1/2 cup sherry or wine. Add the cooked chicken. Cook for about a minute or until the sherry has begun to reduce and the chicken is beginning to heat through (assuming you pulled it from the frig).

Add the cream, dried Italian seasonings, and a little grated Parmasean … and stir, cooking over med-hi heat to form a sauce. If it gets too thick, add some of the pasta water to the sauce to thin it.

After a couple minutes, add the al dente egg noodles & toss to coat. If the sauce still isn’t thin enough, use pasta water to thin.  Pull the pan off the heat.

Dish the pasta into servings. Top each with a portion of the tomato salad — make sure you put some of the extra dressing over the pasta as well.

Top with fresh ground pepper & some fresh basil (if you have it).

Paired nicely with Camino del Toro Malbec (2009)