4 Risotto or risotto pasta
4 slices bacon
2 tablespoons chopped onion
1 tablespoon chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
6 cloves garlic, minced
1 tablespoon salt
1 teaspoon paprika
2 green onions, chopped
1 red onion, chopped
1 1/2 tablespoons all-purpose flour
1 cup milk
1 (8 ounce) can crushed pineapple with juice
2 cups chicken broth
1 (15 ounce) can chicken drumettes, drained
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, combine bacon, onion and celery; stir until evenly coated with oil.
Place bacon grease in bottom of a large skillet. Cook over medium heat, stirring constantly, until bacon has slightly browned. (Note: If using nonstick frying pans, grease bottom of pan with water and bacon grease after 1 minute of cooking.)
Drain pasta; place in large bowl with bacon grease. Stir in bacon, lemon juice, garlic, salt and paprika. Return to a boil. Reduce heat to medium-low, and cook until not sticky.
Stir chicken drumettes into skillet, and cook over medium heat until brown and cooked through. Set aside.
Remove drumettes from skillet and pour over pasta mixture to coat. Stir in chicken and serve.