Bacon Fat Chicken Alfredo
Bacon Fat Chicken Alfredo
Ingredients
Pasta & Protein
- 16 ounces fettuccine (I used this garlic basil linguine I found from Trader Joe's, which worked out quite well)
- 4 slices bacon, chopped
- 4 boneless, skinless thin sliced chicken breasts
Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon crushed red-pepper flakes
- 1 (12 ounce) can fat-free evaporated skim milk, warmed (I used half-and-half)
- 1/2 cup 2% milk, warmed, plus more for thinning
- 1/2 cup grated Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Vegetables
- 16 cherry tomatoes, halved
- 1/3 cup cooked peas
Instructions
- 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 2
Heat a small skillet over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving the bacon fat.
6 min - 3
Add the chicken to the skillet with the reserved bacon fat and cook, in two batches, until golden brown, about 3-4 minutes per side. Transfer to a plate and let cool; cut into bite-sized pieces.
3 min - 4
Heat the butter and olive oil in a medium saucepan over medium heat.
- 5
Add the garlic and saute until fragrant, about 1 minute.
1 min - 6
Whisk in the flour and red pepper flakes until the flour is lightly browned, about 1-2 minutes.
1 min - 7
Gradually whisk in both the evaporated and 2% milk. Bring to a boil, whisking constantly; reduce heat to a simmer.
- 8
Whisk in the Parmesan, salt and pepper until the sauce has begun to thicken, about 3 minutes. Add more milk as needed to loosen.
3 min - 9
Add the pasta, bacon, chicken, tomatoes and peas and gently toss to combine.
- 10
Serve immediately, garnished with Parmesan.
