If you have followed my blog, you know that I have a very chaotic life. One wife, four kids, three dogs and six exes, it is enough to drive any man crazy and lord only
knows how you can keep them all happy at the same time. However, the other evening while finishing up dinner, I noticed something highly unusual. Siete wasn’t bitching at me, the kids weren’t fighting and the dogs weren’t under foot. For a brief moment I thought this must be what normal families eat like…….then Meat (the youngest) fires off a big one, sending everyone scurrying for safety. So much for our Leave It To Beaver meal.
I am a firm believer that if someone were to serve me goat cheese ala poopoo or bacon wrapped turd, I would probably eat it without hesitation. And although most may not subscribe to my line of thinking, goat cheese and bacon do make most things better, which is reason enough to try this gem. It is a takeoff from Tin Star’s Chipotle Chicken Scaloppini. Its fairly simple, it is spicy and it is sure to create your own family bliss.
4 chicken breast
¼ c corn starch
½ c all-purpose flour
1 sm package mushrooms, sliced
½ lb bacon, diced
1 chipotle pepper in adobo sauce, diced
1 T chipotle adobo sauce
3 c raw baby spinach
1 8 oz package Acini Di Pepe, cooked*
1 can Rotel, drained
1 c heavy cream
4 oz goat cheese, crumbled
Salt & Pepper to taste
In medium sauce pan, bring water to boil and cook pasta. Drain and place back in the pan. Add cream and simmer over low heat.
In a large sauté pan, place raw bacon and cook over medium heat. Once bacon is cooked and fat is rendered out, scoop bacon out onto a paper towel, while leaving bacon grease in the pan. Increase heat to medium-high and if needed, add enough vegetable oil to slightly cover the bottom of the pan.
Place chicken breast between two pieces of wax paper or cling wrap and pound breasts until they are between 1/2 to 1/4 of an inch thick. Next cut flatten breasts into 3 pieces. Then combine flour and corn starch in a shallow bowl and lightly dredge chicken in flour mixture. Shake off excess flour and place breasts into heated suate pan. Pan fry for about 2 to 3 minutes per side or until chicken is cooked through. Once cooked, remove and set aside. Reduce heat to medium and sauté mushrooms for approximately 3 to 4 minutes. Add back the cooked chicken, chipotles and adobo sauce to the pan and sauté for another 2 to 3 minutes. While sauteing, add goat cheese, spinach and bacon to simmering pasta.
To serve, spoon out pasta onto plate, place two pieces of chicken on top of pasta and spoon on chipotle, mushroom gravy.
* Ancini Di Pepe is a small, pearl like pasta that can be found in the pasta section. If you can’t find Ancini Di Pepe, you can substitute it with orzo, fregula or any other small pasta.