8 slices thick cut bacon of choice, cut into bite-sized pieces
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups diced onion (about 1 onion)
3-4 cloves garlic, minced
4 cups broccoli florets, chopped into bite-sized pieces
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles
1 cup heavy cream (try subs like Greek yogurt)
8 oz (about 3 cups) pasta of choice
1 teaspoon salt and pepper, each
1 cup sharp cheddar cheese, shredded
In a large pot with high sides, or a dutch oven, cook bacon over medium-high heat, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove to a plate with a slotted spoon. Season chicken with salt and pepper to taste. In the same pot with the bacon grease, arrange the chicken in a single layer. Cook for 5 minutes until golden and browned, flipping once halfway through. Remove with a slotted spoon to the plate with the bacon. If necessary, remove all but 2 tablespoons of the bacon grease from the pan. Increase heat to high, add the onions and broccoli, and cook until the onions are golden and brown, about 5-7 minutes. Decrease heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove all the veggies to the plate with the chicken and bacon. Add the broth, Rotel, cream, pasta, salt, and pepper to the pot. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Add the chicken, bacon, and veggies back into the pot and stir to combine until heated through, 1-2 minutes. Turn off the heat, add the cheese and stir until smooth and melted. Serve and enjoy!! 🙂

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