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chicken & bacon alfredo

One Pot Chicken and Bacon Alfredo

by Shane O’Neill, Vice President

Servings: 4

  • 5 slices thick-cut bacon
  • 1 pound chicken
  • 1/2 cup finely chopped onion
  • 2 large cloves garlic, minced
  • 8 ounces penne, rotini, or rigatoni pasta
  • 2 cups chicken broth
  • salt and pepper to taste
  • 1/2 cup heavy cream
  • 1 cup finely grated Parmesan cheese
  • 1-2 teaspoons cornstarch
  • 2 tablespoons chopped fresh parsley
  1. In a large skillet, sauté chicken until done, then cook bacon until crisp. Set on a paper towel to drain. Drain remaining grease, reserving 1-2 tablespoons in the pan. Cook onion over medium heat until soft and light brown (about 2 minutes), then stir in garlic.
  2. Add in pasta, broth, salt, and pepper, and stir well. Bring to a boil, cover, and reduce heat to a simmer. Cook for 13-15 minutes or until pasta is tender, stirring twice during cooking. In a small bowl, combine cornstarch with a very small amount of water and stir into pasta. Remove from heat and stir in cream and cheese until cheese has melted. Garnish with chopped bacon and parsley.


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