Creamy chicken and bacon fettuccine
13
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A classic dish with the all-time favourite combination of chicken and bacon. With pasta cooked al dente coated in a creamy sauce, it’s a perfect option for the cooler nights.
Ingredients
Dry pasta
240 g, fettuccine
Skinless chicken breast
300 g, thinly sliced
Brown onion
1 small, thinly sliced
Garlic
2 clove(s), crushed
Shortcut bacon
125 g, thinly sliced
Sweet-style white wine
⅓ cup(s), (dry, 80ml)
Light evaporated milk
1 cup(s), (250ml)
Egg(s)
1 small, lightly beaten
Extra light sour cream
¼ cup(s), (60g)
Grated parmesan cheese
¼ cup(s), (20g)
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to the pan.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 3–4 minutes or until cooked through. Transfer to a bowl.
3
Cook onion, garlic and bacon in same pan, stirring, for 3–4 minutes or until onion has softened and bacon is golden. Add wine and cook until reduced by half. Combine milk, egg and sour cream in a jug and add to pan. Simmer, stirring, for 2–3 minutes or until thickened. Stir in chicken, cheese and parsley.
4
Add chicken mixture to pasta. Toss to combine. Serve.
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