- 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
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
- 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.
- 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.
- Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon. Yield: 8 servings.
Reviews forMakeover 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"