Sunday, February 27, 2011

Bacon Chicken Alfredo

I thought this was good!  It made a ton though, so next time, I would probably half the recipe.

Bacon Chicken Alfredo
Slightly adapted from Healthy Cooking

1 package (16 oz.) fettuccine
8 strips of turkey bacon, cooked and chopped
1 lb. boneless skinless chicken breasts, cubed
1/2 tsp salt, divided
1/4 tsp pepper
2 Tbsp minced garlic
1 Tbsp butter
3 Tbsp cornstarch
3 cups 2% milk
1 cup half-and-half cream
1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmigiano-Reggiano cheese, divided
1/2 tsp Italian seasoning

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain.  Sprinkle chicken with 1/4 tsp salt and pepper.  Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm.  Combine cornstarch and milk until smooth; stir into skillet.  Add cream and remaining salt.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of bacon; cook and stir until cheese is melted.  Drain the fettuccine; add to chicken mixture.  Cook and stir until heated through.  Sprinkle with remaining cheese and bacon.

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