Instructions

• Drain the sun-dried tomatoes from the oil and reserve 2 tablespoons of the oil for sautéing.
• Chop the sun-dried tomatoes into smaller pieces.
• In a large skillet over high heat, sauté the minced garlic and sun-dried tomatoes in the 2 tablespoons of reserved oil for about a minute.
• With a slotted spoon, remove the sun-dried tomatoes from the pan.
• Season both sides of the chicken tenders with some salt and pepper, and evenly distribute the tablespoon of paprika among them.
• At this point, it may be necessary to add a small amount of olive oil to the skillet. Add the chicken to the pan and with the heat on high, cook on each side for one minute. Remove from heat and cut chicken into bite-size pieces.
• Cook farfalle according to manufacturer’s directions. Remove 1 cup of pasta water and drain the pasta.
• Return the chopped sun-dried tomatoes and the chicken to the skillet. Gently pour in the 1 cup of half and half and add the mozzarella. Bring to a slow steady boil. Reduce heat immediately to a simmer and stir constantly until cheese melts forming the sauce.
• Add the cooked pasta to the pan and mix until thoroughly combined. Add the basil, and red pepper flakes (more if you like an extra kick!).
• Slowly pour in approximately a ½ cup of the pasta water to thin the cheese sauce, making it creamier. Be mindful to not add all the water all at once, use your judgement as to how thick or thin you want your sauce. You don’t want it to be too watery.
• Add the crumbled bacon and mix to combine. Season with salt to taste. Allow the contents of the skillet to simmer for about 5 minutes.