6 slices bacon, cut crosswise into ½-inch thick slices
3 cloves garlic, minced
2 medium avocados, pitted, peeled, and sliced crosswise
⅔ cup chopped fresh parsley
¼ teaspoon lime zest
2 tablespoons lime juice
½ cup shredded Parmesan
salt and pepper to taste
Cook the pasta according to the package directions. Drain and set aside, reserving ½ cup of the pasta water and the pot that was used to cook the pasta.
While the pasta is cooking, place the the bacon in a cold pan, then place over medium heat.
Cook until almost crisp, then add the garlic and cook for 1 minute more. Using a slotted spoon, transfer the bacon and garlic to the pot that was used to cook the pasta along with the avocados, parsley, lime zest and juice, Parmesan, the reserved pasta water, salt, and pepper.
Reduce the heat to medium-low and gently cook the pasta until all of the ingredients are warmed through, then serve.
2 boneless, skinless chicken breast halves, cut in half horizontally
4 tablespoons butter, divided
5 ounces button mushrooms, sliced
¼ cup all purpose flour
2 cloves garlic, minced
3 cups milk
1 cup shredded Mozzarella
½ cup oil packed sun-dried tomatoes, drained and thinly sliced
¼ cup shredded Parmesan
Salt and pepper to taste
Preheat the oven to 350ºF.
Lightly oil a medium casserole dish. Cook the rotini according to the package directions. Drain and set aside.
While the pasta is cooking, place a medium skillet over medium-high heat. Season the chicken breast with salt and pepper. Add the oil followed by the chicken and cook until no longer pink in the middle, about 3 minutes per side.
Transfer the chicken to a cutting board, allow to cool for 5 minutes, then slice crosswise into ½-inch wide strips.
Place a large saucepan over medium heat. Add 1 tablespoon of butter followed by the mushrooms, salt, and pepper. Cook until the mushrooms become tender, about 5 minutes. Add the remaining butter to the pan and stir until melted.
Add the flour and garlic and cook, stirring frequently, about 3 minutes longer. While stirring quickly, slowly pour in the milk a little at a time. Bring the sauce to a simmer, then remove the pot from the heat and stir in the Mozzarella until melted.
Stir the reserved pasta, sun-dried tomatoes, and chicken into the sauce and pour into the casserole dish, spreading to evenly distribute. Sprinkle the pasta with the Parmesan.
Bake the pasta until bubbly, about 20 minutes. Allow to cool for 5 minutes, then serve.