Tender chicken, barely cooked spinach, crunchy bacon and tangy parmesan … this pasta dish has it all, It’s a meal in a dish.
It seems like many years ago I just L O V E D a recipe like this at a local restaurant, creamy yet intensely flavoured and tasty chicken bits. It took a while, but I finally found this one from RecipeTin Eats, and it is perfect!
Ingredients
- 300g / 10 oz fettuccine
- 30g / 2 tbsp butter , separated
- 2 chicken breasts , cut in half horizontally
- 1/2 tsp each salt and pepper
- 2 garlic cloves , minced
- 1/2 cup (125ml) dry white wine (sub more chicken broth)
- 1/2 cup (125ml) chicken stock / broth
- 1 1/4 cups (315ml) cream , thickened / heavy
- 3/4 cup (75g) parmesan , finely shredded
- 70g / 2.5oz baby spinach
- 100 g / 3oz sun dried tomato strips
SERVING:
- 120g / 4oz bacon , cooked and crumbled
- More parmesan
- Parsley , for garnish (optional)
Instructions
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Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
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Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.
CHICKEN:
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Sprinkle both sides of chicken with salt and pepper.
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Melt half the butter in a large skillet over hig heat.
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Add chicken and cook for 2 minutes on each side until deep golden.
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Remove chicken onto plate, rest for a few minutes then shred with 2 forks.
ALFREDO SAUCE:
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Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
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Cook garlic for 30 seconds until golden, then add wine.
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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.
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Simmer on medium for 3 – 5 minutes, stirring leisurely, until it reduces and thickens.
The most important aspect of this sauce is letting it thicken enough to be rich and glistening.
ESSENTIAL TOSSING:
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Add spinach, chicken and cooked pasta.
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Toss for 1 1/2 – 2 minutes on the stove, until sauce thickens and coats the pasta strands – Use pasta cooking water if needed if it gets too thick.
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Serve immediately with parmesan, crumbled bacon and parsley (if desired).
Fresh herbs really pop with colour and freshness in this dish, I added some fresh basil out of the garden and it was a perfect touch.
chattykathychatsandcooks 