A nutritious and comforting weeknight one-pot meal!
In a deep saute pan over medium high heat, cook the bacon just until it begins to brown and get crispy, about 3-5 minutes. Carefully pour out most of the bacon grease, leaving about 1-2 tablespoons of it in the pan. (You could also leave all of the grease in the pan for more flavor, or pour out all of it– but if you do the latter, be sure to replace with olive oil so the onions don’t stick to the pan and burn!) Stir in the chopped onion and saute for another 1-2 minutes or until it becomes translucent. Add a drizzle of olive oil and the fresh garlic and stir in the frozen peas. Saute for one more minute so the flavors marry with the peas.
Pour in the chicken stock, coconut milk and chicken pieces. Give the whole thing a good stir. It will look really soupy, but don’t worry! As it simmers it will thicken. Turn the heat to high until it reaches a boil. Then turn it down to a simmer. Stir in the uncooked pasta and simmer uncovered for 35-40 minutes, stirring every now and then or as needed.
During the last 5 minutes, add in the cheddar and kale. Stir to combine. Stick the mozzarella pieces evenly throughout the pan, pressing them down into the sauce. They’ll begin to melt and make the whole dish nice and cheesy.
I garnished ours with chopped walnuts for a nice crunch that complimented the cheese well. Serve with a white or sparkling wine. Enjoy!!