One Pan Pasta – how mr. bui makes it

4 cup of chicken stock (if you want it creamier, replace some stock with heavy cream or milk)

8 to 10 ounces any kind of pasta (I used angel hair)

4 slices of bacon cut into ½ inch thick slices

1 pint cherry tomatoes sliced in half (use NatureSweet Cherubs or Glorys, basically just use the bigger sized cannister, like 16.5 oz - 18 oz)

1 cup baby spinach leaves

1 small onion finely sliced or diced

3 to 5 garlic cloves finely sliced

A small handful of basil leaves roughly chopped

2 tablespoons extra virgin olive oil

½ teaspoon crushed red pepper

½ teaspoon salt

½ teaspoon whatever the fuck extra spice seasoning you want. I added in Italian blend and some more oregano and some cayenne.

½ teaspoon whatever the fuck savoury/saltiness seasoning you want. I added in a splash of fish sauce and some MSG

(optional) 2 ounces parmesan cheese grated

(optional) 3 lb skinless and boneless chicken thighs - I needed some protein for this so I baked 3 lbs of chicken in a casserole dish. open them up flat, season both sides with your favorite seasonings. I like paprika for color, salt, cayenne, Italian seasoning - basically whatever I put in the pasta. Bake them with oil flat on 425F for like 15 or so minutes. check with thermometer to not be over 160F. I bake this before I prep everything else, so it should be done in the middle of cooking the pasta. Optional broil on top rack for 3-5 minutes if you want some char. Let rest and cut into chunks to stir in with the finished pasta. taste it to see if it needs more seasoning. (optional) 3 lb skinless and boneless chicken thighs - I needed some protein for this so I baked 3 lbs of chicken in a casserole dish. open them up flat, season both sides with your favorite seasonings. I like paprika for color, salt, cayenne, Italian seasoning - basically whatever I put in the pasta. Bake them with oil flat on 425F for like 15 or so minutes. check with thermometer to not be over 160F. I bake this before I prep everything else, so it should be done in the middle of cooking the pasta. Optional broil on top rack for 3 to 5 minutes if you want some char. Let rest and cut into chunks to stir in with the finished pasta. taste it to see if it needs more seasoning.

In a large deep pan, pot, or DOVEN, put a little oil and throw in the cut up bacon to render out the fat and get a little fond going at the bottom. Probably medium heat.

Once your bacon starts to brown a bit and make some fond, throw in the garlic to sweat out and get fragrant.

Place the pasta first, then throw in the tomatoes, spinach, sliced onions, and basil. Drizzle the rest of the olive oil on top and throw in the seasoning.

Pour 3.5 cups of chicken stock + 0.5 cups of heavy cream into the pan and bring heat up so that it boils. (this liquid was my ratio because that's what I had in the refrigerator. You don't have to add cream if you don't want, you can use milk. If you want it creamier, just add whatever you want)

Cook for 8 to 15 minutes on medium heat stirring fairly often with tongs so the pasta doesn't stick to the bottom, until the liquid in nearly evaporated, creating a sauce. Taste this shit and see if you need to season it more.

Remove the pan from heat and stir in parmesan cheese and more fresh basil, if desired. Throw in the chunks of cooked chicken if you got them. Serve immediately and enjoy warm. Season it with more salt if it's bland.

Store any leftovers in an airtight container. They will last about 4 to 5 days in the fridge.

To make the sauce more creamy, you can add some milk instead of some of the water.

Feel free to substitute any vegetables you don't like.

Bake the chicken before you prep the stuff so it has time to rest for you to cut into the pasta. More like a 2 pot kinda beat.

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