A little Chicken, Bacon, Broccoli Fettuccine and a shout out

Hello.  It's me.

I was wondering if after all these years you'd like to meet..
to go over everything
They say that time's supposed to heal ya
But I ain't done much healing...
Yes...you read that right.  It's me and I'm back!

After such a long sabbatical I'm craving a little comfort food.  Nothing and I mean nothing sounds better than Broccoli, Chicken and Bacon Fettuccine.  Can I hear an "amen"?

I want to give a little shout out to my girl Leslie Ogden for igniting my desire to continue this blog. I hope you like this recipe.

Let's get started...

Collect your ingredients.

You'll need heavy cream, lots of cheese and these noodles.  Please note that you can use the other hard noodles that come in a box but when you're in a hurry, the Buitoni noodles cook up in about 3 minutes.

Chop your broccoli and cook bacon until crisp.  Let it cool down and chop it up into bite-sized pieces.
I cooked my chicken before hand but you can cook it while preparing the sauce which is what the recipe directs.
I was a little anxious about making the white sauce because I thought if I didn't follow the recipe to perfection, it would turn out chunky and lumpy. But guess what?  The white sauce is easy to make...seriously.  
Get your water boiling for your noodles while you prepare the white sauce. Why so soon you ask?  Because I like to add my broccoli to the pasta for the last 2-3 minutes of cooking time.  The broccoli turns bright green and cooks quickly.  You're welcome.    
This is when the beauty happens.  The ingredients are fused together into a beautiful blend of cheese and bacon with a healthy sprinkle of broccoli.   The chicken ties it all together with a big fettuccini bow.   I dream about this dish.  You'll love it.  No, I don't have this dish plated because it wasn't on my plate long enough to be photographed *blush*.  I think you get a pretty good idea of how great it will look on your plate.  Enjoy!

Broccoli, Chicken and Bacon Fettuccine 
adapted from Julia's album

1 Tbs. olive oil
11/2 lbs. boneless, skinless chicken breast
3 cloves garlic, minced
2/3 c heavy cream
2/3 cup milk
1 cup shredded cheese (I used an Italian blend.  You can use Parmesan, Mozzarella or a combo)
9 oz fettuccine
2 c broccoli florets
7-10 strips bacon, cooked
salt and pepper as desired

Chop broccoli and brown bacon until crispy.

Fill pot with water and follow package directions to cook fettuccini noodles.  When 2-3 minutes remain in cooking pasta, add chopped broccoli until bright green and fork tender.  Drain.

Heat olive oil on medium heat in a large skillet.  Season chicken generously with salt and pepper.  Cook chicken breast on high heat for 3-4 minutes on each side, until browned.  Remove skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.  You can also use pre-cooked chicken.  Slice chicken into thin slices.

Add minced garlic to the skillet.  Add heavy cream and milk.  Bring to a boil.  Add cheese and stir till it completely melts (don't boil).

Add cooked pasta and broccoli and cooked bacon to cheese sauce and mix it in.  Season with salt and pepper to taste.  Top with sliced, cooked chicken.   Yum!




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