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PKMom

Makeover Bacon Chicken Alfredo

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Ingredients

  • 1 package (16 ounces) whole wheat fettuccine
  • 8 bacon strips, chopped
  • 1 pound boneless skinless chicken breasts, cubed
  • 1/2 teaspoon salt, divided
  • 1/4 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
  • 1/2 teaspoon Italian seasoning

Details

Servings 8

Preparation

Step 1

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. Yield: 8 servings.

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