Chicken Bowtie Pasta

2 tablespoons extra virgin olive oil
2 large chicken breasts lightly seasoned with salt and pepper
1 pound mini bowtie pasta
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3/4 cup finely chopped red bell pepper
2 cups sliced mushrooms
2 tablespoons minced garlic
4 cups broccoli florets
15 ounce can large butter beans or other white bean
15 ounce can reduced sodium chicken broth
1 cup heavy whipping cream
1/2 cup prepared basil pesto
1/2 cup grated parmesan cheese

1 cup cooked, crumbled bacon pieces

1. Heat oil in a medium cast iron skillet over medium heat. Place lightly seasoned chicken breast into hot skillet and cook for about 4 minutes per side, until lightly golden brown. Transfer skillet to a preheated 350 degree oven and continue baking for 20-25 minutes until chicken is cooked through. Let chicken rest for a good 15 minutes.

2. Cook pasta according to package directions, drain, run under cold water and set aside.

3. Place oil into a large dutch oven or pot over medium heat. Saute onion, bell pepper, mushrooms, garlic and broccoli for 10 minutes. Stir in beans, chicken broth, cream, pesto and Parmesan cheese. Stir until well combined and reduce heat to low. Stir in pasta, bacon crumbles and chicken. Simmer until ready to serve. Note: Stir pasta every 5 minutes if not serving right away. It thickens quick and needs stirred. Add additional broth, cream or milk to loosen sauce.

Makes 8 servings