Makeover Bacon Chicken Alfredo Food

MAKEOVER BACON CHICKEN ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm., Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted., Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
• Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
• Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)

Steps:

• Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
• Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
• Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
• Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

CHICKEN BACON ALFREDO SAUCE

Steps:

• Fry bacon in a skillet on medium heat until done then drain, reserving bacon grease. Set aside in a 9 x 13 baking dish.
• Using some of the bacon grease, cook the chicken until it is no longer pink and the juices run clear. Drain and add to bacon in the baking dish.
• Saute shallots in 2 teaspoons bacon grease until transparent, then add to bacon and chicken mixture.
• Mix well and set aside.
• In a large mixing bowl, combine all cans of soup, evaporated milk, and sour cream.
• Whisk until it has a smooth texture and no lumps of soup.
• Stir in garlic powder, pepper, basil, and Parmesan cheese and mix until well blended.
• Pour the soup mixture over the meat and shallot mixture.
• Stir until well blended then evenly spread in the baking dish.
• Bake at 350 degrees for 20-30 minutes or until bubbly and brown around the edges.
• Stir and serve over fettuccine noodles.