Fettuccine Alfredo with Chicken, Broccoli, and Bacon

Fettuccine Alfredo with Chicken, Crucifer, and Solon - creamy food instruction with the homespun alfredo sauce.

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This pasta has all of my selection ingredients:  creamy crucifer, bacon, yellow helping - all conglomerate in a tasteful creamy Cheese sauce.

I personally favor to add more force to meet creamy pasta, which is why this instruction is live seared chicken portion, broccoli, and medium solon.   This is a great instruction for those who need accelerator (poulet) and veggies superimposed to their food.

Ingredients

• 1 tablespoon olive oil
• 1 lb chicken breast boneless and skinless
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cloves garlic minced
• 2/3 cups heavy cream
• 2/3 cups milk
• 1 cup Parmesan cheese shredded
• 8 oz fettuccine pasta (for gluten free version, use gluten free brown rice fettuccine)
• 2 cups broccoli florets cooked
• 7 strips bacon

Instructions

1. Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices.
2. Add minced garlic to the same skillet, with oils and bits left from cooking the chicken. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts into a creamy sauce.
3. Cook pasta according to instructions. Drain.
4. Add cooked pasta, cooked bacon, cooked broccoli to the creamy sauce and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken.

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