Chicken and Pasta with Bacon, Peas, and Gorgonzola

Name: Chicken and Pasta with Bacon, Peas, and Gorgonzola
Yield: Serves 4
Ingredients: 3 tablespoons, unsalted butter; 1 pound, boneless, skinless chicken breasts (about 2 large breasts), trimmed and sliced thin (see illustrations below); 4 ounces, bacon (about 4 slices), chopped medium; 1 , medium onion, minced; , Salt; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 2 teaspoons, minced fresh thyme leaves; 2 teaspoons, unbleached all-purpose flour; 1/4 teaspoon, red pepper flakes; 2 cups, low-sodium chicken broth; 1 cup, dry white wine; 8 ounces, campanelle or cavatappi (about 3 cups); 1 cup, frozen peas; 2 ounces, Gorgonzola cheese, crumbled (about 1/2 cup) (see note); 2 tablespoons, minced fresh chives; , Ground black pepper

Main Courses
Cheese
Chicken
Pasta
Pork
Vegetables

Chicken and pasta can be a great match. Add some vegetables to mix and you have a perfect weeknight dinner. Unfortunately, this simple combination often produces disappointing results—tough meat, bland pasta, and drab-looking vegetables.

SERVES 4

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