One Pot Chicken Fettuccine Alfredo with Bacon
Description
Busy people need quick and easy meals for busy lifestyles. This dish can be finished in a little over 30 minutes as long as the chicken has been marinated in advance. It's seriously delicious and clean up is a snap because it's made in just one pot.
Ingredients
1 1/2 lb. boneless, skinless chicken breasts, cut into 1/3 inch strips
8 oz. bottled zesty Italian dressing
5 bacon slices, sliced into 1 inch pieces
1 small onion, finely diced
2 1/2 c. chicken broth
2 c. half and half or heavy cream
4 T. butter
1 t. garlic salt
1 lb. dry fettuccine
1 1/2 c. freshly grated Parmesan-Reggiano or Parmesan cheese
2 T. freshly chopped parsley
Directions
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In a bowl, pour salad dressing over sliced chicken; cover; chill for at least 4 hours or overnight.
In a large 6 quart dutch oven or deep heavy bottomed pot, cook bacon over medium-high heat until crisp; transfer to a paper towel lined plate to cool; crumble; set side.
Add diced onion to bacon drippings; cook for 2 minutes until translucent.
Remove chicken from marinade; drain well. Over medium-high heat, brown chicken on each side in bacon drippings; do not cook through. Cook in batches to avoid overcrowding. Transfer each batch to a platter.
Add browned chicken, chicken broth, cream, butter, salt and dry fettuccine to the pot; bring to a boil; immediately lower heat; cover; simmer for about 15-20 minutes or until pasta is tender. Remove from heat; add cheese and bacon, reserving some of each for garnishing; stir well.
Serve, garnished with additional cheese, reserved bacon and parsley.
6 servings.
*At the end of cooking, additional cream or some may be added to thin sauce, if desired.