Makeover Bacon Chicken Alfredo Recipe
- 1 package (16 ounces) whole wheat fettuccine
- 8 Jones Dairy Farm Dry-Aged Bacon strips, chopped
- 1 pound boneless skinless chicken breasts, cubed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1 tablespoon butter
- 3 tablespoons cornstarch
- 3 cups 2% milk
- 1 cup half-and-half cream
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 1/2 teaspoon Italian seasoning
- 1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
- 2. Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm.
- 3. Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted.
- 4. Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon. Yield: 8 servings.
1 cup: 465 calories, 14g fat (7g saturated fat), 72mg cholesterol, 584mg sodium, 51g carbohydrate (6g sugars, 7g fiber), 32g protein.
Reviews for Makeover Bacon Chicken Alfredo
"Too bland for our taste. Like the bacon though."
"I make this recipe all the time for my family and it is simply delicious."
"This was rather boring...really not very flavorful."
"I used leftover rotisserie chicken. It was great."
"465 calories, 14 g fat, and over 500 mg sodium?! I thought this was supposed to be healthy! You know what, I'll just make it myself. I bet fat free milk, low fat half-and-half, reduced sodium bacon, and skipping the cornstarch would make it edible. Seriously, who's gonna get full on just 1 cup? I was gonna make this for a friend of mine with Gout, but no way now. WAY too much salt!"
"I don't know anyone who only eats 1 cup of any kind of pasta!! That's a lot of calories for such a small portion."
"We love garlic so, a double up on the garlic. I substitued with Asagio and Parmesan"
"My milk curdled. And even with the bacon, this lacked flavor. Bummed because the recipe looked really good."
"I would make it...but not as it is. It would be much healthier if you used skim milk and fat free half and half. Maybe even use turkey bacon with less sodium."
"465 calories for 1 cup??? 14 gms of fat ??? and this is healthy? who eats 1 cup :("
"FANTASTIC receipe! Especially if you are craving alfredo and dont want all the calories and fat! Hubby gave a 9 star, thats a keeper in our house!"
"Fantastic!!! And much healthier if you are having an Alfredo craving!! Hubby gave it 9 stars, in our house, thats a keeper!!"
"mixed cream and milk at same time and no problem with curlding, I also used fresh noodles..."
"SO yummy and easy to make. My whole family loved it, even my kids!"
"Well it looked very pretty but it had no favor what so ever! I will not be making this ever again it was a waste of money and time spent."
"Absolutely wonderful dish. Loved it better than any I've had at a restaurant."
"Absolutely delish!! I loved every bit and enjoyed leftovers for days."
"This was so good! My DH and I loved it! The kids didn't go wild for it, but we thought it was as good as a restaurant meal!"
"This was wonderful, I took leftovers to my in-laws and now they want the recipe! I like that it is a healthier version of the usual alfredo."
"I didn't have any half and half or 2% milk,used all Fat Free Milk. The taste was amazing,will make this dish again and again!"
"Overall, I thought this was quite good. I used whole grain (51% whole wheat) thin spaghetti noodles instead of fettucine. I cut back on the cornstarch, as the other person suggested but I don't think it was necessary. Also, if the 1/2 and 1/2 is added while the milk is still cold (as the recipe indicates), it won't curdle."
"Recipe did not let an beginner know to heat the cream slightly before adding to milk. Not doing this could cause your sauce to "break" or curdle. I might recommend reducing cornstarch by 1/3, sauce was very thick."