Bacon Artichoke Chicken

Last night I decided to whip up something random, healthy & different from what we normally eat.  I saw a recipe on pinterest that interested me and I changed it up so that it would have more vegetables and be something closer to our liking.

Ingredients: [this served 2 people]

  • 2 chicken breasts
  • small jar of artichoke hearts
  • 4 pieces of bacon
  • 5 roma tomatoes
  • 5 large white mushrooms 
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • salt
  • pepper
  • mozzarella cheese
  • favorite noodles
  • basil

First, cut up roma tomatoes, mushrooms and mix in a bowl with the artichoke hearts- [drain those before you mix them in.] Slice three cloves of garlic, add in.  Then add in the olive oil and flour.  Mix everything together.  Add a generous amount of pepper and small amount of salt.  Mix some more. Let sit.

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While all of this is going on- cook bacon.  Once the bacon is finished- let sit for a couple minutes and then cut up and add to your veggie mixture.

Spread the mixture on the bottom of your pan, place the chicken on top and then spread the remaining mixture on top of the chicken.  

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Cook at 350 for 35 minutes.  [check chicken as it is baking]

While the chicken is cooking- prep your favorite pasta- start cooking it when there is about 15 minutes left on the chicken.  Pull dish out of oven and put mozzarella on top bake at 420 until cheese is golden brown.  

Pull dish out of the oven and put some small pieces of basil over the top.  Drain your pasta, and place on plate- I sprayed  some olive oil over the pasta- place the chicken and veggies over the pasta and ta-da! 

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Delicious, healthy dinner!  The bacon added a nice crunch to the caramelized veggies. 

The things I would change for next time would use fresh artichoke hearts- because the marinated ones added quite the kick.  I’d also use more tomatoes.

Sean loved this dish and said it was one of the best!

Hope you enjoy it!

Love, 

Mrs. Loftus 

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