Ingredients
- 2 tbsp. olive oil
- 1 lb. boneless skinless chicken breast, cut into bite size chunks
- 2 tsp. Cajun seasoning
- 6 garlic cloves, minced
- 1 1/2 cups chopped mushrooms
- 1 cup bacon bits
- 1 1/2 cups chicken broth
- 1 cup milk
- 8 oz. dried fettuccine pasta (half of a 1 pound box)
- 1/3 cup grated Parmesan cheese
Preparation
Step 1
Add the oil to a large pot (or large high sided skillet). Place over medium-high heat for two minutes. Add the chicken and the Cajun seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 minute, stirring often.
Add mushrooms and bacon bits, cook until mushrooms reduce a little in size.
Add the broth and milk.
Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *Note: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily.
Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking.
Cook until there is ¼ to ½ inch of liquid in the bottom of the pot.
Remove the pot from the heat. Stir in the Parmesan cheese. Serve immediately.