One-Pot Bacon Wrapped Chicken with Sugar Snap Peas and Pasta – Fun, kid-friendly veggies, pasta, and savory meats combine to create a simply amazing and easy one-pot dish that the whole family will love!
Hello, Simple As That readers! This is Rachel from Simple Seasonal with another recipe using fresh, seasonal ingredients. In my home we’ve been all about garden-fresh sugar snap peas. If you don’t have the garden-fresh option, no worries… I’ve been seeing crisp, bright, green peas at the grocery store, too.
Whether you’ve never cooked with sugar snap peas before, or you’ve had the utter disappointment of an inedible, stringy end result, just keep reading. I’ll show you how to master the intimidating, stringy pea pod like a pro!
The reason mastering fresh peas is worth your effort is that kids rarely object to them. It’s one of the few vegetables that kids can totally get into. They’re sweet, they’re crunchy, and oh… Mom… It’s so much fun to dissect the pod and flick the little peas nestled inside at your little brother. Just don’t let said little brother stick any peas up his nose… Seriously… Don’t.
I’ve spent all this time rambling about pea pods that I forgot to tout the other charms of this dish. First, it’s a one-pot meal. Enough said. After all, what busy home cook wants to spend half the night washing dishes? Oh, and I’ve wrapped the chicken in BACON! Imagine a creamy chicken, pasta, and sugar snap pea dish with the flavor of bacon through and through, all cooked in one tidy pot. YUM and easy!
Now as promised: How to String a Pea Pod.
1. One pea at a time, snap the top of the pea towards the side where the peas attach to the pod.
2. Pull the stem towards yourself so that the string is pulled off as you go (see the picture below).
That’s it! You’re a pea snapping, de-stringing master… Now, if only you could get the kids to stop playing with their peas…
- 4 small boneless chicken breasts (about 1¼ lbs)
- 12 slices uncured bacon (thinly sliced is best)
- toothpicks (about 12)
- 8 oz pre-cooked Strozzapreti, Campanelle or other short 100% durum wheat semolina pasta with lots of nooks for holding yummy sauce
- 1 Tbsp finely chopped white onion
- 1 clove minced garlic
- ¾ lb sugar snap peas
- ½ C white wine or chicken broth
- ¾ C heavy cream
- 2 tsp dijon mustard
- ¼ tsp black pepper
- ½ tsp salt or to taste
- garnish with freshly grated parmesan
- Wrap each chicken breast in 3 slices of bacon, and secure with toothpicks. On the stove top, brown the bacon-wrapped chicken for about 5 minutes on each side over medium-high heat. Bake in a 400º F oven for 20 minutes. Once cooked, remove the chicken from the pan and set aside on a plate covered with aluminum foil.
- While the chicken is in the oven, cook your pasta per package instructions. I recommend going for the al dente cook time listed on the box. Also, chop the white onions, grate the parmesan, and de-string your sugar snap peas by snapping the top towards the side where the peas attach to the pod and pulling the stem towards yourself so that the string is pulled off.
- Cook the white onions over medium-high heat for 3 minutes, add the sugar snap peas and cook for an additional 2 minutes, then finally add the minced garlic and cook for 1 more minute. Add the white wine or chicken broth along with the heavy cream, dijon, and pepper to the pan. Salt to taste. Bring to just below a simmer and then stir in the pre-cooked pasta. Be sure to not let the sauce get too hot so that the heavy cream doesn’t curdle. Reheat and then remove from the heat. Add the chicken, turning it to coat it in the sauce. Garnish with freshly-grated parmesan and serve immediately.