Sun-Dried Tomato Chicken Rigatoni

Directions

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

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.