Sun-Dried Tomato Chicken Rigatoni

Directions

1. 1

   Heat your Blackstone to medium heat and cook the bacon until well done, approximately 8 minutes. Remove the cooked bacon and drain it on paper towels.

2. 2

   Season the chicken thighs with Blackstone Parmesan Ranch and Tutto Italiano Seasoning evenly on both sides. Cook the chicken in the bacon fat for 4-5 minutes per side or until fully cooked.

3. 3

   In a large mixing bowl, combine sun-dried tomato spread, cream, garlic puree, and a pinch of salt and pepper. Mix evenly and set aside for later.

4. 4

   Once the chicken is fully cooked, remove it from the griddle and chop it into bite-sized pieces.

5. 5

   Using water, clean your Blackstone, then add the cooked noodles, chopped bacon, chicken, tomatoes, parsley, capers, lemon juice, mixed sun-dried tomato sauce, and Parmesan cheese. Reduce heat to low and toss everything together to incorporate evenly. Cook for another 3-4 minutes or until the cheese is melted. Season with salt and pepper to taste.