Makeover Bacon Chicken Alfredo
Well, it would seem I don’t always remember to record our opinions on recipes. This wasn’t terrible, but we have a divided house when it comes to spinach, and there was no hiding the spinach in this one! We probably couldn’t agree on a rating, usually those recipes get a 3.
- 1 package (16 ounces)
whole wheat fettuccine
- 8 bacon strips, chopped
- 1 lb. boneless skinless chicken breasts, cubed
- ½ teaspoon salt, divided
- ¼ teaspoon pepper
- 2 garlic cloves, minced
- 1 tablespoon butter
- 3 tablespoons cornstarch
- 3 cups 2% milk
- 1 cup half-and-half cream
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup grated Parmigiano-Reggiano cheese, divided
- ½ teaspoon 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 teaspoon 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 the bacon; cook and stir until cheese is melted.
|Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon.
Makes 8 servings
Source : Taste of Home
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