Fettuccine Alfredo

Did you just say “creamy bacon”? Oh, how I love it when you talk dirty! Hold on… creamy bacon with chicken and buttery mushrooms in a garlic-infused sauce? Will you marry me?

Most fettuccine alfredo recipes use either bacon or chicken. I use both because I can and because they work so well together in this dish. I don’t often make pasta but when I do, I’m all in. And it’s quick!

Servings: 4   Prep time: 5 minutes   Cooking time: 20 – 30 minutes

Ingredients:

Fettuccine Alfredo ing 1 (2)4 tablespoons butter
500g chicken cut into one-inch pieces
2 cloves garlic, thinly sliced
1 pack bacon cut into strips
400g mushrooms, sliced
250 ml cream
Salt and pepper for seasoning

Parmesan for serving

 

 

Fettuccine alfredo 1 (2)Cut the chicken into one-inch pieces and slice the garlic cloves thinly. Heat 2 tablespoons of butter in a large pan on medium-high. Add the chicken and garlic to the pan once the butter has melted and fry for 3 – 4 minutes per side, turning halfway through until the chicken is white on the outside but still pink in the centre. Remove the ingredients from the pan and set aside in a bowl.

 

 

 

 

FA mush bacon cooked 1Heat another 2 tablespoons of butter, still on medium-high, and fry the bacon for 3 minutes. Add the mushrooms and fry for another 2 – 3 minutes until lightly browned.

 

 

 

 

Fettuccine alfredo 2 (2)Pour the cream into the pan then re-add the chicken and garlic. Cover and turn down to medium-low, simmering for 7 minutes. Remove the lid and continue to simmer for a further 5 minutes.

 

 

 

 

Fettuccine alfredo 3 (2)In the meantime, cook the fettuccine according to the instructions, drain and add it to the other ingredients. Sprinkle with grated parmesan; serve aaaand enjoy!

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