Bird or Chicken Bacon Veggie Pasta

Bird or Chicken Bacon Veggie Pasta Recipe

Prep & cook time: 40 mins. (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

• 5-6 Wild Bird Breasts or 3 Chicken Breasts (optional if you want to make it a meal)
• 1 scoop (about 2 T.) Spitfire Gourmet Bougie Bouillon
• 4 pieces Bacon
• 12 Asparagus spears
• 1 Onion
• 16 oz. Spinach
• Sun-dried Tomatoes
• 8 oz. Pasta
• 3 cups Milk (any kind – organic is best, though)
• 4 oz. grated Parmesan

INSTRUCTIONS:

1. In a large pot or wok, cook chopped Bacon on high (not to crispy). Remove bacon and drain grease so there’s about 2 T. left in the pot.
2. Add Wild Bird or Chicken Breasts (cut into 1” cubes), cooking just til browned, and remove it from the pot.
3. Reduce heat to medium, and add Bacon back to pot along with Asparagus, cut into 1” pieces, and 1/2 chopped Onion. Cook until onion is just translucent, then add Spitfire Gourmet Bougie Bouillon, Spinach, chopped Sun-dried Tomatoes and Milk, and bring to a boil. Stir periodically so the bottom doesn’t burn.
4. Once milk is bubbling, add the meat back in, along with Pasta, and stir frequently until pasta reaches desired doneness (approx. 10 mins).
   
   Gourmet Tip: You can substitute chicken broth or stock for part or all of the milk. The point is to cook the starchy pasta in something flavorful.
5. Mix in Parmesan until melted.