16 ounces cubed ham
1 red bell pepper, chopped
20 oz pineapple tidbits, drained
1 tablespoon garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 oz) can tomato sauce
8 oz dry cellentani pasta
2 cups chicken broth , low sodium
1 cup mozzarella cheese, shredded
1 cup sharp cheddar cheese, shredded
Cilantro, chopped
Slice bacon into small pieces. Place a large cast iron pan or deep skillet over medium heat, add bacon to it while the pan is still cold. Cook bacon until crisp stirring occasionally. Remove bacon from the pan once crispy and place on a paper towel lined plate to drain. Discard the bacon grease from the pan, leaving only about 1-2 tablespoons. Add cubed ham to skillet. Cook, stirring frequently, until ham is browned, for about 2-3 minutes. Add chopped red bell pepper and half of the pineapple tidbits. Cook for about 1 minute, stirring occasionally. Add minced garlic, basil, salt and pepper. Stir to combine. Add tomato sauce, pasta and chicken broth, stir to combine. Bring mixture to a boil, then cover with a lid and cook over low-medium heat until pasta is tender, about 15 minutes. Stir often, to make sure pasta does not stick to the bottom of the pan, if needed add more broth or water, 1 cup at a time. When pasta is cooked, cover with cheese and stir to combine. Remove from heat. Stir in remaining pineapple if desired and reserved crispy bacon. Garnish with chopped cilantro before serving.