BACON MUSHROOM CHICKEN ALFREDO
Bacon Mushroom Chicken Alfredo Recipe - creamy pasta that couldn't be easier to make! Bacon, mushrooms, chicken and garlicky Parmesan Alfredo sauce with fettuccine will make it your new favorite.Recipe: Crunchy Creamy Sweet blog original
Provided by Anna
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Cook pasta according to instructions on the package. Drain, keep warm.
- In a large deep pan, cook bacon until crispy. Remove onto a paper towel lined plate. Drain most of the bacon grease from pan. Add one tablespoon of butter and one tablespoon of olive oil. Add garlic and cook for about 1 minute, stirring often.
- Add chicken pieces, salt and pepper. Cook until chicken is no longer pink, about 7 to 9 minutes. Stir often, keep loosely covered most of the time.
- Add mushrooms to chicken in pan. Cook until soft, stirring often. Add chicken bouillion cube and water. Stir until cube dissolves.
- In a medium mixing bowl, whisk together half and half, cornstarch, Parmesan and oregano. Whisk well. Add to pan. Bring to boil, lower the heat to simmer and cook for 5 minutes or until the sauce thickens.
- Crumble or chop bacon. Add pasta and bacon and stir to coat with sauce.Serve garnished with fresh parsley.
Nutrition Facts : Calories 834 kcal, Carbohydrate 51 g, Protein 65 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 265 mg, Sodium 886 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CREAMY CHICKEN AND BACON PASTA
Recipe video above. For all those days when nothing but a creamy pasta will do! This one is loaded with all the essential food groups - chicken, bacon, cream and parmesan. It's saucier and richer than the classic Alfredo.
Provided by Nagi | RecipeTin Eats
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
- SCOOP OUT a mugful of pasta cooking water, then drain.
- Meanwhile, cook bacon until golden, drain on paper towels.
- Season chicken on both sides, cook in bacon fat, 2 minutes each side.
- Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
- Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
- Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don't need to be exact here. Season with salt & pepper.
- Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
- Toss through bacon and chicken.
- Serve immediately, garnished with parmesan and parsley!
Nutrition Facts : ServingSize 318 g, Calories 946 kcal, Carbohydrate 54.4 g, Protein 57.4 g, Fat 54.6 g, SaturatedFat 24.9 g, Cholesterol 276 mg, Sodium 1444 mg, Sugar 0.8 g
CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA
Use your stovetop to prepare a quick and tasty meal for a weeknight, or for guests! Use one pot for the pasta and one pot for the chicken, veggies and sauce, then combine in a pretty pasta bowl or on a platter.
Provided by Bibi
Categories Pasta and Noodles Pasta by Shape Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
- Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
- Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
- Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 47.2 g, Cholesterol 78.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 35.2 g, SaturatedFat 3.7 g, Sodium 610.3 mg, Sugar 4.4 g
CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS
Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.
Provided by Mark Bittman
Categories dinner, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
- Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
- Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams
BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
CHICKEN & BACON PASTA
Toss chicken and bacon with ribbons of tagliatelle in a deliciously creamy sauce to make this easy pasta dish. Serve with a green salad for an easy supper
Provided by Liberty Mendez
Categories Dinner, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.
Nutrition Facts : Calories 857 calories, Fat 58 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium
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