VIDEORECIPE Creamy Chicken Pasta of your Dreams!
A creamy chicken Alfredo with sun dried tomato, spinach and bacon, you'll love how the shredded chicken acts like a mop for the luxurious Alfredo sauce!
The recipe can be found in this article
Healthy spinach recipes (including what goes well with spinach)
- 300 g fettuccine
- 2 tablespoon butter (separated)
- 2 chicken breasts (half cut in horizontally)
- 1⁄2 tsp EACH salt and pepper
- 2 cloves garlic (minced)
- 1⁄2 cup dry white wine (sub more chicken broth)
- 1⁄2 cup chicken stock broth (low sodium)
- 315 ml heavy cream
- 3⁄4 cup parmesan (finely shredded)
- 70 g baby spinach
- 100 g sun dried tomato strips
- 120 g bacon (cooked and crumbled)
- more parmesan
- parsley (for garnish)
Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.
CHICKEN: Sprinkle both sides of chicken with salt and pepper.
Melt half the butter in a large skillet over hig heat.Add chicken and cook for 2 minutes on each side until deep golden.
Remove chicken onto plate, rest for a few minutes then shred with 2 forks.
ALFREDO SAUCE: Turn down heat to medium high. In the same skillet, add remaining butter and garlic.Cook garlic for 30 seconds until golden, then add wine.
Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.
Simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces and thickens.
ESSENTIAL TOSSING: Add spinach, chicken and cooked pasta.Toss for 1 1/2 - 2 minutes on the stove, until sauce thickens and coats the pasta strands (see VIDEO). Use pasta cooking water if needed if it gets too thick.
Serve immediately with parmesan, crumbled bacon and parsley (if desired).