Creative Household Co.

This dish uses several pots and pans but combines every single flavour beautifully.

It uses ingredients I almost always have on hand: bacon, chicken, broccoli, garlic, lemon, pasta, olive oil, butter, stock, basil, salt, and finally pepper.

These directions will yield two servings (and maybe lunch for the next day).

Let's get started by getting a pot of water and salt on to boil.

Next, chop up the bacon into 1/2-inch strips. I use about 1/2 a package.

Get a cast iron pan on medium heat- you should feel the heat with your palm about six inches above the surface. Add 2-tbsp of olive oil followed by your bacon.

Lightly pepper it, fry it about halfway, and then add finely minced garlic.

When it's all done, transfer it to a bowl.

Turn the heat up slightly, cube two chicken breasts, and toss in the cast iron pan.

Season with salt and pepper, then move them around frequently until browned on all sides.

Once done, move to the bowl of bacon and garlic.

Add your broccoli (I used half a package of frozen) to the boiling water, then add 1/4 cup of stock and 1-tbsp of butter to the cast iron pan. 

Start reducing the stock- this has the added bonus of cleaning your cast iron pan.

Strain the broccoli out of the water and add to the bowl.

Add pasta to the boiling water and cook al dente. When it's done strain the water, rinse the pasta, and return the pasta to the pot.

Pour in all of the bacon, chicken, garlic, and broccoli from the bowl, then pour your reduced stock au jus all over.

Season with basil and mix it all up well. Make sure all ingredients are nice and warm.

I serve with a lemon wedge on the side and squeeze it over the dish before eating. The lemon cuts through, bridging all the flavours and making it taste very fresh.