Smoky Chicken Fettuccini
Ingredients:
|
| 8 |
oz (250 g) uncooked fettuccini, broken in half |
| 1 |
cup (250 mL) frozen peas |
| 6 |
slices bacon |
| 6 |
garlic cloves, peeled |
| 1/2 |
cup (125 mL) diced onion |
| 1/2 |
cup (125 mL) coarsely chopped red bell pepper |
| 2 |
cups (500 mL) diced cooked chicken |
| 1 |
cup (250 mL) half and half |
| 2 |
oz (60 g) grated smoked Provolone cheese (1/2 cup/125 mL) |
| 1/2 |
tsp (2 mL) coarsely ground black pepper |
| 1/4 |
tsp (1 mL) salt |
| 2 |
tbsp (30 mL) snipped fresh parsley |
Directions:
| Cook pasta according to package directions. Add peas to pasta; drain. |
| Cut bacon into 1/2-in. (1-cm) pieces. Cook bacon in (12-in./30-cm) Skillet over medium heat 8-10 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out). |
| Thinly slice garlic using Garlic Slicer. Add garlic, onion and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Add pasta, peas, bacon, chicken, half and half, cheese, black pepper and salt to Skillet; toss well to coat. Cook and stir over medium heat 8-10 minutes or until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately. |
Yield: 6 servings
Nutrients per serving: Calories 370, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 75 mg, Carbohydrate 36 g, Protein 26 g, Sodium 400 mg, Fiber 3 g
