Roast Chicken & Bacon Alfredo
Fettuccine Alfredo, slightly disconcertingly, has its origins in a real Italian pasta dish. With the omissions of cream and chicken this could almost be something you could enjoy in a crumbling baroque square in Rome. To the naysayers saying that chicken and bacon has no place in pasta, relax, sit back, pour a glass of white wine and enjoy.
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 4 chicken thighs, de-boned
- 1 tbsp salt
- 1 tsp ground black pepper
- 2 tbsp olive oil
- 6 rashers bacon, cut into 1 cm pieces
- 3 cloves garlic
- 300ml double cream
- 100g parmesan, finely grated
- 1 tsp ground black pepper
- 300g fettuccine
- More parmesan
Instructions
- Preheat the oven to 180°C/360°F.
- Place the chicken thighs in a bowl and coat with the salt, pepper and olive oil.
- In a large heavy bottomed sauce pan fry the thighs skin side down for around 5 minutes until the skin is crispy and golden brown. Turn over and cook the other side. Remove to an oven tray and bake for around 10 minutes until cooked through.
- In the same pan fry the bacon in the chicken fat until crisp, then add garlic and fry for another 30 seconds until fragrant.
- Pour in the cream, turn down the heat and allow to simmer for around ten minutes until thick. Stir in the parmesan and black pepper, then add a splash of water from the pasta water to loosen up the sauce.
- Cut up the chicken and add to the sauce along with the pasta and stir everything together.
- Serve into bowls with a sprinkling of parmesan.
Watch the recipe video here:
Roast Chicken & Bacon Alfredo
Posted by Twisted on Saturday, May 26, 2018
