Creamy Chicken Alfredo With Sun Dried Tomatoes, Spinach and Bacon
This dish is the pasta recipe of your dreams! It's creamy, flavorful and packed with sun dried tomatoes, spinach and bacon. Plus, it's easy to make and can be on the table in just 30 minutes.
Ingredients
- 300 g / 10 oz fettuccine Note 1
- 30 g / 2 Tbsp Butter - Separated
- 2 chicken breasts cut horizontally in half
- 12 teaspoon each salt and pepper
- 2 cloves of garlic minced
- 1/2 cup 125ml, dry white wine
- 1/2 cup 125ml, chicken stock/broth, low sodium
- 1 1/4 cups 315ml, cream thickened/heavy (Note 2
- 3/4 cup 75g, parmesan, finely shredded. (Note 3).
- 70 g / 2.5oz baby spinach
- 100 g / 3oz sun dried tomato strips Note 4
- Serving:
- 120 g / 4oz bacon cooked and crumbled
- More parmesan
- Parsley optional garnish
Instructions
- For a time per packet of pasta, boil enough salted water to cover it.
- Take a cupful of pasta cooking water just before draining. Drain the pasta.
- Chicken:
- Salt and pepper both sides of the chicken
- Half the butter should be melted in a large skillet on high heat.
- Cook the chicken for 2 minutes per side, until it is deep golden.
- Place chicken on a plate. Let it rest for a while, then mash with 2 forks.
- Alfredo Sauce:
- Reduce heat to medium-low. Add the remaining butter and garlic to the skillet.
- Garlic should be cooked for 30 seconds, until it is golden. Then add the wine.
- Slowly simmer, stirring occasionally to remove any brown bits from the bottom of your pan. Add chicken broth, cream and parmesan once the liquid has almost evaporated.
- Let it simmer on medium heat for 3 to 5 minutes, stirring occasionally, until it thickens.
- Essential Tossing:
- Add chicken, spinach and pasta.
- Mix for 1 1/2 to 2 minutes on the stove until sauce thickens. If the sauce becomes too thick, you can use pasta cooking water.
- If desired, serve immediately with crumbled bacon, parmesan and parsley
