"Rich, creamy and filling, this pasta dish has it all."Serves 4-6 | Prep Time 30 minutes | Cook Time 30 minutes
Why I Love This Recipe
My brother-in-law taught me this recipe. He's a chef and although he's vegan now, I still love his old recipes from when he wasn't.
Ingredients You'll Need
2 large chicken breasts
6 slices of bacon
1 large, sweet onion, chopped
3 cloves garlic, crushed and minced
1 red bell pepper
1 yellow bell pepper
2 cups mushrooms, sliced
1 pound pasta
1 pint 1/2 and 1/2
1 package Italian cheese mix (about 2 cups)
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
Fry the bacon first in a large, deep pan. Remove from pan and drain on paper towels. Pour out the bacon grease and reuse the pan for the chicken. Stir fry the chicken in the pan until done - 5-7 minutes. Remove chicken from the pan and reserve. Start cooking the pasta according to package directions.
Add olive oil to the pan and cook the garlic and onion until fragrant. Then add the bell peppers and mushrooms. Cook until veggies are soft. Add chicken back to the pan and turn heat off, but keep warm with a lid.
To make the cream sauce, melt the butter in a sauce pan on medium heat. Add flour and stir until thickened. Add 1/2 and 1/2 with a whisk and stir until smooth. Add white wine and stir until hot. Add cheese and stir until melted.
Pour cream sauce into veggie/chicken mixture, add crumbled bacon, and stir it all together.
Serve creamy mixture over pasta. Enjoy!
Pairs Well With
Serve this with a side salad of simple greens.