Are you getting a hankering after bacon, milk, and Parmesan yet? When you can prepare this restaurant-quality creamy, cheesy chicken and fettuccine at home, there's no reason to go out to eat.
Ingredients:
- Deselect All
- Kosher salt and freshly ground black pepper
- 12 ounces fettuccine
- 4 slices bacon, chopped
- 1 pound chicken tenders, cut into 1-inch pieces
- 2 cloves garlic, minced
- 4 plum tomatoes, chopped
- 1 cup heavy cream
- 5 ounces baby spinach
- 3/4 cup grated Parmesan
- 3 tablespoons chopped fresh basil
Instructions:
Heat a big saucepan of salted water till it boils. As directed on the package, cook the fettuccine and then drain.
In the meantime, place the bacon in a large, cold skillet and fry it over medium-high heat, tossing from time to time, until it becomes crispy, about 8 minutes; use a slotted spoon to transfer the bacon to a dish.
Lightly season the chicken with salt and pepper, then place it in the skillet in a single layer. Allow to cook, uncovered, for 2 to 3 minutes, or until underside is golden brown. Simmer for a further 4 minutes or until well cooked, stirring from time to time. Move to the platter with the bacon.
After lowering the heat to medium, add the garlic and stir for about 30 seconds, or until fragrant. After bringing the mixture to a simmer with the tomatoes and cream, add the spinach and stir until it wilts little. Toss with tongs to thoroughly coat the bacon, chicken, fettuccine, and Parmesan; add salt and pepper to taste. After adding basil, serve.
more details for recipes:https://www.foodnetwork.com/recipes/food-network-kitchen/tuscan-chicken-skillet-5421728
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