Multigrain penne with bacon, chicken, and potatoes is an excellent main dish, hearty and tasty, and will surprise you with its creaminess and ease of preparation. The preparation with rather hearty ingredients makes this a complete meal!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 10.5 oz Five-grain penne
- 7 oz Smoked bacon (diced)
- 7 oz Chicken breast
- 14 oz Potatoes
- 1 tsp Rosemary (dried)
- 3 tsps Coarse salt
- 2 tbsps Grana Padano DOP (grated)
- 2 tbsps Olive oil
- 1 Onion (small)
- 1 pinch Fine salt
Preparation
Place plenty of water in a pot to heat.
Meanwhile, wash, peel, and quarter the potatoes (if large, cut into more pieces), put them in the pot as soon as the water boils, adding a teaspoon of coarse salt.
In the meantime, heat the oil in a large pan, add the bacon, chop the onion and chicken into cubes. Fry for a few minutes.
Once the potatoes are cooked, remove them from the pot with a slotted spoon, place them on a plate, let them cool slightly, and cut them into cubes with a fork and knife.
Add the potatoes to the pan and cook for a few minutes, adding the potato cooking water if the mixture dries out; this will make your pasta even creamier. Season with a pinch of fine salt and rosemary.
Place plenty of water in a pot, as soon as it boils, add two teaspoons of coarse salt and pour in the pasta.
Two minutes before the cooking time, drain it with a slotted spoon and put it directly in the pan with the sauce.
Let it flavor for a few minutes, if it is dry, add a bit of pasta cooking water, and finish the cooking.
Finally, add the grated Grana Padano.
Serve hot. If you like, you can sprinkle with ground black pepper.
Notes
I used dried rosemary because I didn’t have fresh at home; obviously, if you use fresh, the flavor will be better.
Instead of penne, you can use a shape of your choice.
If you liked the multigrain penne with bacon, chicken, and potatoes, try these other potato-based dishes:
Beetroot Gnocchi Stuffed with Emmenthal
Pasta, Potatoes and Bacon
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