Servings: 4-6Prep Time: 30 min Cook Time: 1 h 20 min
1 box dry penne pasta (currently shrunk to 13.25 oz.)
2 eggs (pasture-raised of course)
1/2 cup milk (buttermilk used occasionally)
dash of salt
dash of pepper
4 skinless, boneless chicken breasts
1 cup bread crumbs
1/2 cup olive oil for frying
2 tablespoons butter
8 slices bacon
1 cup chicken stock
1/2 cup tomato paste
1 onion, diced
1 (18 ounce) bottle honey mustard barbecue sauce
3 tablespoons spicy brown mustard
1 cup shredded Monterey Jack cheese
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. After rinsing and draining put in a deep 9×13 inch baking dish.
Cook bacon until crispy and then crumble and set aside. Heat the olive oil and butter in a large skillet over medium-high heat. In a bowl, whisk together the eggs and milk. Season with salt and pepper. Dip the chicken breasts in the egg mixture, then roll in bread crumbs to coat.
Fry chicken breasts until the juices run clear, and they are well browned on both sides. Place aside to drain off excess oil. Cook onion in skillet until translucent. Add the chicken broth, tomato paste, bacon, barbeque sauce, and spicy mustard. Simmer for 5 minutes. Pour the sauce over the pasta in the dish. Put chicken on top of pasta. Sprinkle shredded Monterey Jack cheese. Bake for 20 minutes in the preheated oven, until cheese is melted.
Submitted by: pirate96 on February 18, 2012