This meal has become an immediate hit requiring encore after encore. This meal comes together rather quickly if you have the ingredients ready to rock and roll. It is simple enough to make on a weekday, but also delicious and impressive enough to serve to your guests. Recipe Tin Eats has once again hit the jackpot. You can find the original recipe here. This recipe features a deliciously creamy sauce with cheese, chicken, bacon, sun-dried tomatoes and spinach. A winning combo.
My life changed when my husband surprised me with a microplane for an anniversary gift (even though we said we weren’t getting gifts). Having a chunk of fresh parmesan in my fridge and being able to grate whips of cheesy goodness. They melt perfectly into sauces like Alfredo and are perfect toppers to garlic bread an any Italian meal. Using freshly grated parmesan for this recipe just makes it sing.
An easy, impressive and extremely delicious pasta.
- 300 g fettuccine
- 2 tbsp butter divided
- 2 chicken breasts cut in half horizontally, or into strips
- 1/2 tsp each salt and pepper
- 2 garlic cloves minced
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 1/4 cups cream
- 3/4 cup freshly grated parmesan
- baby spinach
- sun dried tomato strips Note 4
- 3 slices bacon cooked and crumbled
Fill a large pot with water and generously salt and bring to boil. Add pasta and cook according to instructions.
In the meantime, melt 1 tbsp of butter in large frying pan over medium high heat. Slice chicken breasts in half horizontally and salt and pepper both sides (if your cutting in half experience doesn't go so well like mine, cut into strips). Once butter is melted add the chicken breast. Cook until golden brown on both sides and ensure they are cooked all the way through. Once cooked remove from pan and allow to rest. Once rested shred or dice the chicken.
Add the additional 1 tbsp of butter to the pan and add the minced garlic. Cook for about 30 seconds. Add the white white to deglaze the pan. Scrape up all the brown bits.
Allow the wine to simmer, once mostly evaporated add the cream, parmesan, sun-dried tomatoes (as many as you like) and chicken broth. Stir until combined and simmer over medium low until slightly thickened. Taste and salt and pepper according to taste.
Add the cooked pasta, crumbled bacon, spinach and shredded/diced chicken to sauce. Toss until pasta is evenly coated and spinach has wilted.
Serve hot! Enjoy!