Wednesday Recipe: One Pot Chicken and Bacon Alfredo
5 slices thick-cut bacon
1 pound chicken
1/2 cup finely chopped onion
2 large cloves garlic, minced
8 ounces penne, rotini, or rigatoni pasta
2 cups chicken broth
salt and pepper to taste
1/2 cup heavy cream
1 cup finely grated Parmesan cheese
1-2 teaspoons cornstarch
2 tablespoons chopped fresh parsley
In a large skillet, sauté chicken until done, then cook bacon until crisp. Set on a paper towel to drain. Drain remaining grease, reserving 1-2 tablespoons in the pan. Cook onion over medium heat until soft and light brown (about 2 minutes), then stir in garlic.
Add in pasta, broth, salt, and pepper, and stir well. Bring to a boil, cover, and reduce heat to a simmer. Cook for 13-15 minutes or until pasta is tender, stirring twice during cooking. In a small bowl, combine cornstarch with a very small amount of water and stir into pasta. Remove from heat and stir in cream and cheese until cheese has melted. Garnish with chopped bacon and parsley.