CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)
A recipe that I thought sounded delicious from Paula Deen's Comfort Food Magazine. Posting for safe keeping. Update 10/17/2013: Made this for DH and myself, so I made 1/3 of the recipe, but still made 2 pieces of bacon (will even make more next time) and I added some additional heavy cream as we like it creamy. We loved the addition of the bacon, onion and garlic to the normal Chicken Alfredo, DH even went back for seconds.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
- Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
- Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
- Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!
BACON CHICKEN ALFREDO
"I had a rich pasta dish similar to this at a restaurant," recalls Dana Simmons of Lancaster, Ohio. " It was so unique that i tried to duplicate it at home a few days later. This is remarkably close, but not as fussy because it uses ready-made ingredients rather than being made from scratch."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings., Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. , Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 699 calories, Fat 38g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 1329mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.
CHICKEN BACON BROCCOLI ALFREDO RECIPE BY TASTY
Here's what you need: canola oil, boneless, skinless chicken breasts, salt, pepper, garlic, broccoli floret, milk, shredded parmesan cheese, fresh parsley, bacon, spaghetti
Provided by Tasty
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oil in a pot over medium-high heat.
- Cook the chicken with the salt and pepper.
- Add the garlic and broccoli, cooking for 1-2 minutes.
- Add the milk, parmesan, parsley, and bacon, bringing to a boil.
- Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
- Enjoy!
CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE
Make the popular Italian-American pasta dish, chicken alfredo. We've used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too
Provided by Cassie Best
Categories Dinner, Supper
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
- Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
- Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
- Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
- Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
- Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
- Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
- To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.9 milligram of sodium
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