Sometimes the best meals result from throwing a little bit of whatever you have in the fridge into a skillet, and just crossing your fingers.
Am I right, or am I right?
Jonny ate no less than three servings of what I’ve dubbed ‘California Club Skillet Pasta.’
You know, because when you name something it becomes totally legit… like there was an actual plan of action to dinner. (Side note to myself: Work the word ‘farce’ into conversation more often.)
I guess the cat’s out of the bag now. This dish was a total fluke. A perfect storm of weeknight laziness, combined with ‘teetering on the edge’ avocados and pulled rotisserie chicken. Thankfully I was smart enough to jot down notes as I went along just in case it worked in my favor.
And. It. Did.
California Club Skillet Pasta
(makes 4 – 6 servings)
8 oz medium shell pasta
3 tbsp olive oil
4 – 6 strips thick cut bacon (chopped into bite-sized pieces)
2 cups rotisserie chicken (chopped into bite-sized pieces)
2 small (Roma) tomatoes (diced and seeded)
2 small avocados (diced)
1 lime (juiced)
salt & pepper to taste
3 tbsp chives (minced)
1/4 cup parmesan or asiago cheese (grated)
Cook the pasta to al dente in salted water according to box instructions. Reserve a few ladles of the pasta water before draining. Transfer the cooked pasta to a mixing bowl and drizzle with olive oil, then toss to evenly coat.
Combine the diced tomato and avocado in a small bowl, add the lime juice, and toss to evenly coat.
In a large skillet, cook the chopped bacon until crisp then transfer to a paper towel lined plate with a slotted spoon. Drain the bacon grease from the pan, reserving around 2 tbsp. In the same skillet over medium-low heat, warm the chopped rotisserie chicken in the reserved bacon grease for just a few minutes. Add the cooked pasta and the reserved pasta water, stir to combine then add in the lime juiced tomato and avocado, followed by the cooked bacon. Season to taste with a bit of salt (and pepper if you please) then gently stir to combine.
To serve, spoon the warm pasta into bowls and top with a sprinkle of minced chives and grated parmesan or asiago cheese.
Yup. Sometimes the best things come to those who procrastinate.
Am I right, or am I right?
OMFG. SO GOOD.
omfg. so good. 
My kind of dish. Great flavours!