CHICKEN & BACON PASTA RECIPE - BBC GOOD FOOD
Toss chicken and bacon with ribbons of tagliatelle in a deliciously creamy sauce to make this easy pasta dish. Serve with a green salad for an easy supper
Provided by Liberty Mendez
Categories Dinner, Supper
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.
Nutrition Facts : Calories 857 calories, FatContent 58 grams fat, SaturatedFatContent 32 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.5 milligram of sodium
ONE-POT CHICKEN, BACON AND RANCH PASTA - PILLSBURY.COM
This one-pot meal loaded with bacon and ranch flavor is sure to become a family favorite.
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, stir broth and ranch dressing mix with whisk until well blended.
- Add cream cheese; cook over medium-high heat 1 to 2 minutes or until cream cheese just starts to melt.
- Add chicken, pasta and 1 cup of the Cheddar cheese. Heat to boiling. Cover; cook over medium heat, stirring occasionally, 14 to 16 minutes or until pasta is tender. Remove from heat.
- Top with bacon and remaining 1/2 cup Cheddar cheese. Let stand 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 760 , CarbohydrateContent 46 g, CholesterolContent 170 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 45 g, SaturatedFatContent 22 g, ServingSize 1 Serving, SodiumContent 1820 mg, SugarContent 5 g, TransFatContent 1 g
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- Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
- Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
- Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
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CHICKEN & BACON PASTA RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Supper
Calories 857 calories per serving
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.
ONE-POT CHICKEN, BACON AND RANCH PASTA - PILLSBURY.COM
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Reviews 4.5
Total Time 30 minutes
Calories 760 per serving
- Top with bacon and remaining 1/2 cup Cheddar cheese. Let stand 1 to 2 minutes or until cheese is melted.
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Reviews 4.5
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- Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.
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- Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
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- Stir the seasoning mix with the sour cream. When the pasta is cool, toss with the sour cream mixture, chicken, bacon and Parmesan cheese, if using. Chill for at least 1 hour before serving cold.
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