Chicken Parmesan Bacon Pasta
Cook Time
40
mins
Calories
733
Serving Size
4
Carbs
33.1
Fat
52.6
Protein
41.8
description
You can sub whatever you want, seafood, veggies, etc... the pasta is amazing!!
ingredients
- 3/4 pound linguine
- 6 slices crisp cooked bacon,
- 1 pound boneless skinless chicken breasts
- 3 tbsp olive oil
- 6 cloves garlic
- 1 1/2 cups low sodium chicken stock
- 3/4 cup whipping cream
- 1/2 cup red bell pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp basil
directions
- Cook the dry linguine to al dente in salted water and drain.
- Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
- Cut the chicken breasts into bite sized cubes and lightly season then with salt and pepper and pan fry them in the bacon fat for only a few minutes until fully cooked. Remove the chicken from the pan and then and set aside with the bacon.
- Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
- Add the chicken stock and simmer quickly for a few minutes until the liquid has reduced by about 1/3. Add the cream and simmer for an additional 2 minutes.
- Season with salt and pepper if needed, then add the bacon, red pepper and the chicken to the sauce. Simmer for only a minute or two to warm the chicken through before adding the cooked pasta and Parmesan cheese.
- Toss together the pasta and sauce very well while still on the heat until the sauce thickens to the consistency you like.
- Garnish with some reserved chopped bacon, extra Parmesan cheese and a sprinkle of fresh herbs if you like before serving.