Fettuccine with Chicken, Bacon, Peas & Parmesan

Similar to a carbonara, this pasta dish is luxuriously rich & creamy.  It comes together quickly & is so easy to make.  It's definitely a favorite in my household! 

2 Boneless, Skinless Chicken Breasts, cut into 1" pieces
6 slices of Bacon, cut in 1" pieces
1 small/ med Yellow Onion, chopped
2 cloves of Garlic, minced
1 cup Frozen Peas
2 tbsp Butter
1 ½-2 cups Heavy Cream
1/2- 3/4 lbs Fettuccine Pasta
Parmesan Cheese
Salt & Pepper
In a chefs pan, cook the chopped bacon over medium- high heat.  When fully cooked, remove with a slotted spoon & reserve on a paper towel lined plate.
Add the cubed chicken to the pan, season with a little salt & pepper,  & cook until done. 
 Remove with a slotted spoon & cover with tin foil to keep warm.
Drain most of the bacon fat from the pan & add the butter.  Melt over medium heat then add the chopped onion.  Saute until soft, adding the garlic for the last 1-2 minutes.
Add the heavy cream to the pan & reduce the heat to low. 
Add the chicken & the peas to the cream & cook until the sauce reduces & thickens .  About 5-10 minutes.
Mean while, bring a large pot of water to a boil & cook your pasta.  When the pasta is al dente, drain well & add directly to the pan with the cream sauce. 
 Add the reserved bacon & toss to combine well. 
Serve immediately with lots of freshly grated Parmesan Cheese. 
Delicious!  This recipes makes 4 servings.

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