Barilla Veggie Farfalle Pasta Dish

I sometimes have a tendency to over think and over add things to recipes.  This is one time I listened to that little voice in my head that said no you do not need to add that.  It started with red pepper flakes, I have a love affair with red pepper flakes I decided to leave them out of this dish figuring the cajan seasonings was enough spice.  I was also toying with the idea of adding balsamic vinegar and that voice again said don't do it.  

I didn't tell my husband about the items I was going to add.  During dinner I asked him what he thought of the dish.  He said everything that I put in the dish was the right combination of flavors.  My little voice said I told you so.

Barilla Veggie Farfalle with Chicken, Bacon, Asparagus and Brussel Sprouts

3 chicken breasts, cut into bite size pieces

2 1/2 tablespoons cajun seasoning

1 lb box Barilla Veggie Farfalle - Freshly Pureed Carrots and Squash (or your favorite pasta)

1 bunch of asparagus, cut into bite size pieces

1 container of brussels sprouts, cut in half

6 slices bacon, cut into 1 inch pieces

3 cloves garlic, minced

6 tablespoons extra virgin olive oil

salt and pepper

grated parmesan cheese

Preheat over to 450 degrees - Cover a sheet pan (jelly roll pan) with aluminum foil.  Add the asparagus and brussel sprouts to the pan.  Drizzle 1 tablespoon of olive oil over the vegetables add bacon, salt and pepper toss and spread out over pan evenly.  Roast in hot oven for 15 to 20 minutes until veggies are tender and bacon is cooked.

Heat 2 tablespoons of olive oil in a skillet.  Sprinkle cajun seasonings over cubed chicken so all of the chicken is coated.  Place pieces of chicken in the hot skillet cooking a small amount at a time.  Cook on both side approx. 3 minutes per side.  Remove from pan and continue cooking chicken until all chicken is cooked and set aside.

Cook pasta according to directions drain and put back into pot.  Add the vegetables and chicken to the pasta.  Heat remaining olive oil add garlic cook for about 2 minutes over medium heat, do not brown garlic.  Pour over pasta mixture and toss.  Top with grated parmesan cheese.

Linked up with Weekend Potluck #81