Like an alfredo, but not.
- 1/2 stick butter
- 1 pint heavy whipping cream
- 4 ounces mozzarella cheese
- 1 tablespoon garlic (minced)
- 1 teaspoon italian seasoning
- 1 teaspoon seasoned salt
- 1/2 teaspoon cracked black pepper
- 1 cup parmesan cheese (grated)
- 1 pound boneless, skinless chicken breasts (sliced thin)
- 2 cups baby spinach (roughly chopped)
- 2 tablespoons cajun seasoning
- 1 pound pasta (dealer’s choice )
- 1 cup cherry tomatoes
- 5 strips bacon (beef is the best!)
- olive oil (as needed)
Preheat a large skillet over medium high. Cook bacon until crispy, and remove from pan. When it’s cooled enough to handle, crumble or chop into small pieces.
Cut chicken into chunks and season with cajun seasoning. Cook in batches, adding olive oil to supplement the bacon fat if needed. Set chicken aside.
Scrape the bottom of the pan with a wooden spoon to loosen any stuck on bits. Add 1/2 stick of butter.
At this point, start on your pasta according to package directions. Al dente is good.
When butter has melted, add garlic and stir until fragrant, then add tomatoes. Allow them to blister, then add spinach.
After the spinach has wilted, pour in heavy cream and add remainder of seasonings. Stir together.
Add your mozzarella in small pieces – I either shred mine or pull it into small pieces with my fingers – and parmesan. Stir to help the cheese melt evenly.
- Add the chicken and bacon, stir. Taste it and add more seasonings as needed. When you’re satisfied, add the pasta.
Stir together until well combined and finish with cracked black pepper. Dassit.
- Category: Main Course
- Cuisine: Italian