1.5lbschicken thighsboneless, skinless, cut into cubes
1cupred bell pepperchopped
0.5teaspoongarlic powder
0.5teaspoononion powder
1tablespoonItalian seasoning
5cupsvegetable brothlow sodium
1poundrigatoni pasta
8ouncesmascarpone cheesesoftened
15ouncessun-dried tomato pesto1 jar
12ouncesmozzarella cheeseshredded, divided
3tablespoonsfresh basilchopped, divided
Instructions
Preparation Steps
Cook bacon in a large skillet over medium heat until crispy, about 7-9 minutes. Transfer bacon to a paper-towel-lined plate, reserving 1/4 cup for garnish. Discard excess grease.
Add chicken to the skillet, season with garlic powder, onion powder, and Italian seasoning. Sauté for 6-8 minutes until golden.
Mix in red bell peppers and continue to sauté for 3-4 minutes until softened.
Pour in vegetable broth and bring to a boil. Stir in pasta. Cover and reduce heat to simmer for 15-18 minutes until pasta is al dente.
Fold in mascarpone cheese and sun-dried tomato pesto until the mixture is smooth.
Mix in half of the shredded mozzarella cheese, chopped bacon (excluding reserved), and 2 tablespoons of basil. Stir until well combined.
Sprinkle the remaining mozzarella cheese on top, cover, and cook for an additional 3-4 minutes or until cheese is melted and bubbly.
Notes
For best results, use freshly grated mozzarella. Store leftovers in an airtight container and consume within 3 days. For reheating, add a splash of broth and warm over medium heat. Freezing is not recommended.