Another chicken tenders dish that you can elevate by wrapping the tenders with bacon. The dish is not complicated at all, cooks in no time and tastes amazing. By the way, have you noticed that is also ridiculously economical at $4.74/serving? Try it.
Approximate Prep and Cooking Time: About 35 minutes
Approximate Cost: $18.95 or $4.74 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Ingredients for the Herb Pasta
12 chicken tenders ($8.50)
12 slices of bacon (plus) ($2.25)
1 lb. of Premium Quality Angel Hair pasta ($2.45)
2 tbsp. Olive oil (.65)
5 garlic cloves, chopped (.30)
1 large onion chopped (.45)
1 tbsp. chopped Cilantro (.15)
1 tbsp. chopped Oregano (.15)
1 tbsp. chopped Parsley (.15)
1 tbsp. chopped Basil (.15)
½ tbsp. chopped Rosemary (.15)
1 tbsp. chopped Scallions (.15)
1 tbsp. Lemon pepper (.30)
¼ cup Lemon Juice (.15)
1 cup chicken broth – more as needed ($1.00)
¼ cup white wine ($2.00)
Some of the bacon drippings saved when you baked the tenders.
Preheat the oven at 350 degrees. Season the tenders with lemon pepper evenly to taste. Wrap them in bacon placing them in a greased grill tray, seam side down. (Usually, one slice will be enough to wrap the tenders; however, if needed, add more.)
Bake for about 25 minutes or until the chicken is done and the bacon crispy.
In med heat, add olive oil and sauté the onion and garlic until light golden.
Add all the chopped herbs and cook for about 1 minute.
Carefully, add white wine, lemon juice, lemon pepper, chicken broth, and cook for about four minutes until some of the liquid evaporate. Reduce the heat to med low.
Cook the pasta according to the pack directions. Keep warm until the tenders are done.
Drain the pasta and add to the herbs sauce. Mix well, you are looking for a moisty yummy comforting look. Therefore, to adjust the desired texture, add more chicken broth and bacon drippings to taste for extra flavor.
Chop more scallions and basil to garnish before serving.
Note: The flavors are so good that I did not use Parmigiano Reggiano cheese as I always do, however, you are welcome to use any cheese of your choice.
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.