Ingredients
The following ingredients have 4 Servings
- 10 slices thick cut bacon (cut into 1/2 inch slices)
- 1 tablespoon olive oil
- 1/2 onion (finely chopped)
- 1/2 stick of butter
- 1 lb boneless skinless chicken breast (chopped in small strips.)
- 4 large cloves garlic minced
- 8 ounces fettuccine pasta
- 2 cups beef broth
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup heavy cream
- 1 1/2 cups finely grated Parmesan cheese
- 1-2 teaspoons cornstarch
- 1 tablespoon water
- 1-2 tablespoons fresh parsley (finely chopped)
Instruction
- In a large skillet cook bacon until crisp.
- Transfer to a paper towel to drain, reserving a little bit of bacon grease in the pan..
- In the same skillet add in the chicken, olive oil & season with salt and pepper - cook chicken until no longer pink in the center, remove and set aside.
- Cook onion with butter over medium heat until soft, stir in garlic and cook an additional 30 seconds.
- Add in pasta, broth, additional 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 every 4-5 minutes.
- In a small bowl combine cornstarch with the water and stir into the skillet.
- Remove from heat and stir in cream and all of the cheese until cheese has melted.
- Top with the chicken & Garnish with chopped bacon and parsley.
- Enjoy!!