Alice Springs Chicken Pasta |Cooking With Amanda

My husband does not get that many Christmas gifts from work, but when he does it's often in the form of restaurant gift cards, and I think they are the best gifts ever. Each gift card signifies a night off from cooking for me.

Sometimes the gift cards are just for pizza, and sometimes they are for big chain restaurants. I'm not particular; I am so very grateful for each one.

Most recently we used a gift card for Outback Steak House. I love that place. I swoon over their Bloomin' Onions, but it's their Alice Springs Chicken that does me in.

Those are the two things I have to order each time we go. It was our most recent trip that inspired this simple one-pot version.

I do admit there are a few steps to my one pot Alice Springs Chicken recipe, but each step is simple, and the final result is SO worth it!

This recipe starts with bacon; this the flavorful base layer to this recipe. Bite-sized chicken and then mushrooms are cooked right in the same skillet. A homemade honey mustard sauce is stirred into the rigatoni as it is cooking.

After the chicken and mushrooms are returned to the pan, the cheese and bacon are added. The skillet is broiled just until bubbly.

This one-pot meal is a stunner. The sweet and tangy honey mustard sauce is only made better by the salty bacon and the chicken is seasoned and tender. This version of the popular recipe is filling and impressive.

While this baked chicken and orzo and this Buffalo Fettuccine Alfredo are favorites here at the Lulu household, I suspect this Alice Springs Chicken recipe is going to be a contender!

I hope it becomes a favorite at your house as well!

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Alice Springs Chicken Pasta Recipe

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Ingredients

4 slices Bacon, chopped
1 teaspoon Olive Oil
2 pounds Chicken Breast, sliced into strips
1 teaspoon Season Salt
16 ounces Portobello Mushrooms, sliced
1/2 teaspoon Salt
3/4 cup Mayonnaise
3 tablespoons Dijon Mustard
1/3 cup Honey
1 32 ounce carton Chicken Broth
1 cup Water
16 ounces Dried Rigatoni Pasta
1 teaspoon Paprika
2 1/2 cups Cheddar Cheese

Directions

Cook bacon in a deep skillet until crispy.
Remove bacon to a paper towel line baking sheet and set aside.
Remove the bacon grease from the skillet and place skillet over medium heat.
Add olive oil to the same skillet.
Add chicken strips and season chicken with seasoning salt.
Cook chicken until no longer pink, remove chicken and set aside.
Add mushrooms to the same skillet. Sprinkle mushrooms with salt.
Cook mushrooms for about 5 minutes or just until they begin to soften.
Remove mushrooms and set aside.
Combine mayo, mustard and honey together in a small bowl.
Combine chicken broth, water and mayo mixture in the skillet and bring to a boil.
Add rigatoni, cover and cook for 12-15 minutes or until pasta is al dente and liquid has reduced and thickened slightly.
Return chicken and mushrooms to pan.
Stir in 2 cups of cheese and half of the bacon; stir.
Top pasta with remaining 1/2 cup of cheese and the rest of the bacon.
Broil pasta on low until cheese is melted and bubbly.