Monday, January 9, 2012

Rigatoni with Chicken, Bacon, and Mushrooms

Growing up my favorite drink was apple juice. My mom always tells the story of me standing in my crib and screaming "APPPPLLLEEEE 'DUCE'" on the top of my lungs. She would bring me a bottle of water, you know so my teeth didn't rot from drinking apple juice all night, and without fail I'd take a sip, realize it was water, and throw it at the door screaming for my apple "duce". To this day I still have a thing for apple juice. Now I have learned to control myself and I don't scream for it at night, assaulting John when he tries to slip me water, but I still drink a couple glasses a week. Preferably with pretzels. Something about that combo... but anyway, I digress.

When I saw this recipe had pasta AND apple juice, I was sold. Most might cringe at the combo but I was intrigued and knew I needed to try it. Needless to say this was a total winner in our house. I don't know if I really tasted the apple juice, but it did add a nice hint of sweetness to the dish. I will definitely be making this again!

Source: Slightly adapted from  Cassie Craves

1 pound rigatoni
4 slices bacon
Garlic powder
Dried oregano
Salt and pepper
1 pound boneless chicken, diced into pieces
1 tsp olive oil
1/2 small onion, chopped
8 oz sliced white mushrooms
1/2 cup chicken stock
1/2 cup apple juice
1 14.5 oz can diced tomatoes
1/4 tsp crushed red pepper flakes
15 fresh basil leaves, sliced
1/4 cup heavy cream

1- Cook rigatoni according to packaging directions. Keep warm and set aside.
2- Meanwhile, season the chicken with garlic powder, oregano, salt and pepper. Set aside.
3- Cook the bacon in a large skillet. Once cooked, remove the bacon, reserving the grease in the skillet.
4- Add the chicken to the skillet and cook until cooked through. Remove chicken, leaving any bacon grease remaining in the pan.
5- Add the olive oil and heat. Add the onion and mushrooms, cooking until cooked through. Add the chicken stock and apple juice, turning up the heat, until the mixture boils. Let cook 2 minutes.
6- Add tomatoes, red pepper flakes, and half of the basil. Season with salt and pepper. Reduce the heat to medium and allow the mixture to thicken, about 15 minutes.
7- Stir in the cream, bacon, and remaining basil. Add the chicken to the skillet, stirring.
8- Pour the sauce over the pasta, serve hot.


  1. Two of my favorite bloggers (you and Sarah from A Taste of Home Cooking) both posted this recipe on the same day! So cool! I'm really glad you liked it.

    A friend from high school gave me this recipe. She said the original called for sherry but she doesn't cook with alcohol, so she used apple juice in place of the sherry. Even when I do have sherry, I still make it with the apple juice! :)

  2. I love that we posted the same recipe on the same day. Great minds for sure. :)

  3. My daughter is your twin with the applejuice thing. This meal looks quite tasty too.

  4. Love this, definitely want to try the apple juice!