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Makeover Bacon Chicken Alfredo

Not rated!

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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