Chicken & Bacon Alfredo over Pasta

I’m often asked . . . “What is your favorite main dish recipe?”

Here it is.

It’s tough to take a good picture of Pasta with Sauce!

At least it’s hard for me.

The Sauce doesn’t come from a bottle off the grocery store shelf. It’s homemade and it’s really good.

You can add in any veggies you like.

The picture above includes Brown Sugar Ham, Crisp Bacon and Rotisserie chicken.

Sometimes I add tender Asparagus, and that’s also delicious.

I like to make enough . . .so that I have leftovers.

I know that sounds a bit weird with Pasta, but I promise it works.

I use plain Old Spaghetti for my Pasta, but use whatever your family likes.

The recipe below should easily serve 4, or 3 very hungry people!

Serve this with a nice green salad and some crusty French Bread.

There you have it . . . my favorite Main Dish and my favorite Meal.

If you need a step by step picture post, just go here:

My Favorite Pasta

There is only one thing I like better.

Here it is!

My FAVORITE Pizza with awesome homemade crust!

I’m still knee deep in the garden.

I’ve picked, podded and froze sweet peas.

I’ve picked, snapped and bottled green beans.

I’m still working on the corn.

The tomatoes are not quite ripe to make Salsa yet . . . but it won’t be long.

Oh boy . . . the wife of a farmer!

 

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CHICKEN & BACON ALFREDO PASTA

1 1/2 cups of Cooked diced or shredded Chicken breast

*I like to use Rotisserie

1 cup of diced fried ham (opt)

1 cup crisp bacon for the sauce

1 cup of crumbled cooked bacon (for the top)

1 diced Roma Tomato ( for the top or can mix in)

1 cup grated Parmesan Cheese and additional for the top

Pasta:  Whatever your family likes. Cook enough Pasta for 3 to 4 servings.

 

PASTA SAUCE:

1 cup milk

1 cup chicken Broth

1 cup Whipping Cream

1 cup grated Cheddar Cheese

1 cup grated Parmesan Cheese

2 Tablespoons butter

2 Tablespoons flour

1/4 tsp. garlic powder

1/4 tsp. onion powder

*Can add more seasoning to your taste

a few sprinkles of Red pepper flakes (opt)

1 Teaspoon white sugar

1/2 tsp. cracked black pepper

*Sometimes I also squeeze in 1 to 2 Tablespoons of fresh squeezed lemon juice.

NOTE: (If you are watching calories, change this up if you like:  for example:  Use 1/2 cup Whipping Cream, 1 1/2 cups milk and 1 cup broth or even replace the cream with half and half.)

DIRECTIONS

Fry bacon until crispy, place on Paper towels and set aside.  Fry pieces of Ham in a small amount of the bacon grease.  Sprinkle a tablespoon of Brown Sugar on top of the ham, and toss until the ham is golden and the Brown sugar has caramelized.  Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)

Over medium heat, melt 2 tablespoons butter.  Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly.  Continue whisking, and slowly add the milk, cream and the chicken broth.  Whisk Constantly, so that you don’t get any lumps.  You want your sauce to be nice and smooth.  Keep whisking until the sauce has thickened.  Turn heat to low, and add the grated cheddar and Parmesan cheese.  Once melted and mixed thorougly, turn your heat to the lowest temperature.  Add part of the crisp bacon, fried ham and chicken pieces to your sauce.  Mix well and simmer covered over very low heat.  Prepare your pasta until al dente. Drain well.

You can plate the pasta, and serve the sauce over the top, and Crumble your bacon on top of the sauce.  Top with Asparagus, tomatoes and more grated Parmesan Cheese.  Delish!

Chefs note:  I like to add the prepared pasta to the sauce, and mix everything together.  When I plate it, I also top it with diced tomatoes, more Crisp Bacon and Parmesan Cheese.

If the Sauce gets a bit thick before you are ready to serve it, simply add a bit more milk, cream or Chicken broth.

*This also warms up nicely the next day.  Just heat in skillet, but don’t let the sauce boil!

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