This is such a perfect summer-time dish.
It has a delicate, light sauce, but is still very satisfying.
I always mix and match whatever vegetables I have on hand - this particular picture shows asparagus.
Recipe modified from Giada de Laurentiis
3/4 lb. bow-tie pasta
6 slices bacon, diced
2 c. cooked chicken, cubed
1 c. chicken broth
2 c. fresh vegetables of choice
2 Tbsp. chopped fresh parsley (optional)
Cook pasta 2-3 minutes below regular cooking time.
Drain and rinse.
Pour into large serving bowl and set aside.
Meanwhile, crisp up diced bacon in a skillet over medium heat.
Drain on paper towels.
Remove excess bacon fat, and add chicken and vegetables to skillet.
Stir in broth, and bring to a simmer.
Remove from heat and stir in parsley.
Pour mixture over bow-ties and stir to combine.
Season to taste with salt and pepper.
Serve with bacon crisps on top.
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