Kerri's Chicken bacon pasta with cream sauce

Kerri K

½ Lb pasta (bow tie, rotini or ziti)

1T olive oil

½ Lb chicken, cubed

1 Cup cream

½ Bouillon cube

½ Cup cheese (5 or 6 cheese Italian shredded)

1 tsp cornstarch

1 T butter

¼ cup shredded bacon

1 T garlic

⅛ Cup milk

½ tsp parsley flakes

1. Cook pasta in large pot, lightly salted water drain, set aside

2. Heat 1 T olive oil in skillet over Med/high heat. Cook chicken and set aside

3. In small saucepan bring 1 C cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely.

4. Dissolve 1 t cornstarch in 4 t water, whisk into sauce mixture. Cook and stir 2 min, then set aside

5. Melt 1 T butter in large skillet over Med/high heat. Stir in bacon and garlic. Cook 3 minutes then add chicken, reduce heat and heat through.

6. Return sauce to stove and add in milk and sprinkle parsley. Heat through

7. Add chicken mixture to pasta then pour in cream sauce. Mix and serve.

Page footer