Serves 2
Directions
- 1Chop a full pack of bacon.
- 2Fry the chopped bacon until crispy.
- 3Strain the cooked bacon, reserving the bacon fat and setting the bacon crumbles aside.
- 4In the same pot used for bacon, add half of the chopped onion, 2 cups of water, and the chicken leg and thigh quarters.
- 5Simmer the chicken mixture until the meat is falling off the bone, about 10 minutes.
- 6Pull out the chicken and shred it, leaving the infused water in the pot.
- 7Add 1 cup of milk to the pot with the onion and chicken-infused water.
- 8Add 2 tablespoons of bacon fat to the pot.
- 9Add two boxes of Parmesan-style Pasta Roni to the pot, reducing the liquid by at least a cup from the box instructions for a creamier sauce.
- 10Cook the pasta for about 4 minutes.
- 11Halfway through cooking, stir in the shredded chicken and a handful of diced tomatoes for extra brightness.
- 12Once the pasta is done, top with crispy bacon crumbles and extra Parmesan cheese.
Ingredients
- 1 chicken leg and thigh quarter
- 1 package bacon
- 0.5 chopped onion
- 2 boxes Parmesan Pasta Roni
- 1 cup milk
- 2 cups water
- 2 tbsp bacon fat
- 1 can diced tomatoes, drained
- Parmesan for topping
Equipment
knifecutting boardpotcolandertongs
Tips
- Cut back liquid by at least a cup from what the box calls for to make a thicker, creamier sauce for the pasta.
- Boxed pasta kits are a favorite shortcut because they are affordable and accessible, especially when factoring in the full upfront cost of ingredients from scratch.
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