Bacon Avocado Pasta…3 of my favorite foods, all in one delicious dish. This dish is perfect for lunch, a light dinner, or a potluck party.
My continued goal when it comes to recipes on the blog is to make at least one new recipe per week. That shouldn’t be hard, considering I’ve saved over a thousand recipes on Pinterest. Plus, before I even discovered Pinterest I had downloaded at least 100 recipes. Many of those recipes I either haven’t made in forever, or I never got around to posting about them. My problem is I’m really gung-ho about new recipes for a few weeks, and then I fall back into the “old standby” trap. I also try to do a weekly meal plan every Sunday, but lately I’ve failed miserably on that as well. With a week on the road over the holidays, catching up on new restaurant posts, and my blog platform conversion…new recipes got pushed to the back burner.
What doesn’t stop, though, is finding new recipes that I want to make. I love Pinterest, but you can’t just open to your page. Pinterest opens on the main page–and of course there’s always at least one great-looking recipe–so you keep scrolling. Then next thing you know, you’ve completely forgotten why you originally went into Pinterest in the first place. That’s exactly what happened to me about a month ago. I couldn’t tell you the recipe I was searching for, but when I came across Bacon Avocado Pasta, I stopped.
Oh my, this Bacon Avocado Pasta is so delicious. I added chicken for protein, even though there is already bacon in the dish. I sauteed the chicken in a little bit of the bacon drippings, so that I wouldn’t need more oil. I love always have bell peppers in my fridge, so the peppers and red onions add a nice crunch and great contrast in texture to the other ingredients.
There is nothing like fresh herbs to add a wonderful punch of flavor to any dish. I used to buy all my herbs at the store, but that gets really expensive because they only last a couple of weeks maximum. Once I got the hang of growing herbs, that’s all I use when they are in season. Basil is a plant that I’ve actually been able to grow for about 2 years before I have to buy new again. I love that I can just pick the herbs I need, whenever I need them. I used to buy the parmesan in the green bottle, but once I discovered hard parmesan, I’ve never looked back. There is no comparison at all, and that nuttiness comes through with every grate.
To me, fresh lemon is overpowering if you use too much, especially with both juice and zest. But in this dish, the lemon really brightens it up.
Will I make Bacon Avocado Pasta again? Well of course I will. I’ve already done it several times since I first made it.
- 4 ounces corkscrew pasta
- 4 slices bacon
- 2 boneless, skinless chicken thighs
- salt & pepper to taste
- 12 grape or cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup fresh basil leaves, chiffonade
- 1 avocado, peeled, seeded and diced
- 1/4 cup grated fresh parmesan
- 1/2 Tablespoon honey
- 1/2 Tablespoon olive oil
- 2 cloves roasted garlic
- 1 Tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- Cook pasta according to box directions in a large pot of salted, boiling water
- Add bacon to large skillet over medium heat, and cook to desired crispiness
- While bacon cooks, cut chicken into bite-sized pieces; season with salt and pepper
- When bacon is cooked, drain pieces on paper towels, and cut into small dice
- Discard all but 1 Tbsp of bacon drippings
- Turn up heat, and add chicken to skillet. Cook 12-15 minutes, until chicken is fully cooked through
- In small bowl, combine lemon juice, lemon zest, roasted garlic, olive oil, honey, and salt & pepper to taste. Mix together, crushing roasted garlic into the mix.
- In large bowl, add tomatoes, bell pepper, onions, and avocado
- Add bacon and chicken to large bowl, and toss with lemon juice mix
- Portion pasta into serving bowls
- Top with freshly grated parmesan
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g