Bacon Jalapeno Chicken Campanelle
The flavors of summer packed into a simple soup with finely shredded chicken, crispy bacon and spicy jalapenoes.
Ingredients
- 2 chicken breasts
- 4 slices bacon
- 2 tablespoons flour
- 1 tablespoon butter
- ¾ cup milk
- ½ cup cheddar cheese shredded
- ½ cup mozzarella shredded
- 2 cups cooked campanelle noodles
- 2 cups chicken broth
- 2 jalapeno chopped
- ½ cup red onion chopped
- 6 cherry tomatoes halved
- 2 teaspoon garlic minced
- 2 tablespoons heavy cream
- 1 teaspoon paprika
- ¼ teaspoon pepper
- ¼ teaspoon salt
- pickled jalapeno for topping, to taste
- sour cream for topping
Instructions
- Bring a large pot of water to a rapid boil. Add the chicken and boil until the chicken is cooked through – about 20 minutes. Remove the cooked chicken from the water and use a hand mixer to finely shred. Boil the campanelle noodles according to the instructions on the box.
- Meanwhile, in a thick bottomed pot over medium high heat, sear the bacon until crispy then remove and set aside. Reserve the grease in the pot.
- Make a roux by adding the butter and flour to the pot. Stir until thickened and the flour is starting to brown. Then add the cheeses and broth. Continue to stir until a thick sauce forms and begins to bubble.
- Stir in the jalapeno, onion, cherry tomatoes and garlic. Season with paprika, salt and pepper. Cook until the onion is tender, another 10 minutes, stirring occasionally.
- Next add in the cooked chicken and campanelle noodles. Reduce the heat to low and stir in the heavy cream. When the chicken and noodles are heated through again, remove from the heat.
- Serve with cheddar biscuits and top generously with sour cream, pickled and jalapenos to your liking. Enjoy!
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