Shredded Chicken Pasta Recipe
Ingredients
- 10 oz fettuccine pasta
- 4 slices of bacon
- 3 tbsp butter
- 2 cp chicken, cooked and shredded
- 2 garlic cloves, minced
- ½ cp white wine
- ¾ chicken stock
- 1 ¼ cp heavy cream
- ¾ cp parmesan cheese, freshly grated (and more for serving)
- ¼ cp sun-dried tomato strips
- 2 cp baby spinach leaves
- Freshly chopped parsley for serving
Instructions
- Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of the cooking water, drain, drizzle with olive oil to prevent it from sticking, and reserve.
- Cook the bacon in a large skillet until brown and crispy. Chop and reserve
- Melt one tablespoon of butter in the same skillet and reheat the shredded chicken until brown. Transfer to a plate and keep warm.
- Add two more tablespoons of butter to the skillet and saute the minced garlic for about 30 seconds. Pour in the white wine and cook until reduced by half.
- Pour in the chicken broth, cream, sun-dried tomatoes, Italian seasoning, red pepper flakes, and parmesan cheese. Cook until thickened, about 4 minutes.
- Return the chicken to the skillet and add the spinach and cooked pasta. If you feel the sauce is too thick, add the reserved pasta cooking water a little at a time until you reach the desired consistency.
Nutrition
Calories: 563kcalCarbohydrates: 38gProtein: 29gFat: 15g