Pantry Raider
Pantry RaiderFrom the Deeserved archives · pantryraider.appBroccoli Bacon Chicken Alfredo
Ingredients
- pasta preferably rigatoni 1 lb, prepared as usual
- 1 lb bacon prepared and diced
- 2 heads broccoli, just the florets, steamed till very soft (mushy)
Alfredo
- 1 stick butter
- 2 c. parm cheese grated (maybe 3c. +) + more extra
- 4 cloves garlic sliced thin
- 2 c. heavy cream
- 1 tsp. dried oregano
- ground black pepper to taste
- 3 boneless chicken breasts; cubed + sauteed in pan with basting oil slowly till cooked through, using medium low heat
Steps
Alfredo sauce: (in big pot)
- On low heat melt butter
- Add garlic, keep on low heat ~3 min
- Add cream turn to medium heat
- Once cream is hot add parm
- Keep stirring
- Add oregano + pepper
- Heat sauce till cheese is melted. Turn to low heat.
- In the big pot add pasta to Alfredo, stir.
- Now, add broccoli and keep stirring pasta till broccoli is broken up good.
- Mix in chicken and bacon
- Top with extra parm cheese + salt to taste.
- Serve!
Notes
- Optional: crushed red pepper, sauteed onion, prosciutto, sundried tomatos
Shared by Deeserved · transcribed from the original scanned card.