1 pound fettucine
3 cups small fresh broccoli florets
3/4 cup (1 1/2 sticks) butter, divided
3/4 tsp salt, divided
1/2 tsp black pepper, divided
12 ounces boneless, skinless chicken breasts cut into bite size pieces
1 small onion, chopped
2 garlic cloves, minced
4 ounces fresh mushrooms, sliced
3 cups whipping cream
1 1/2 cups grated Parmesan cheese, plus additional for serving
6 slices of bacon, cooked and crumbled, divided
Cracked black pepper
- Cook the fettuccine according to the package directions, adding the broccoli in the last 3 minutes of cooking. Drain and keep warm
- Meanwhile, melt 2 tbsp of butter in a large skillet over medium heat. Season the chicken with 1/2 tsp of salt and 1/4 tsp of pepper. Cook in the hot butter until cooked through, 5 to 6 minutes. With a slotted spoon, transfer the chicken from the skillet to a plate and set aside. Add 2 tbsp of butter to the skillet. Cook the onions, garlic, and mushrooms in hot butter just until the vegetables are softened, 4-5 minutes. Set aside.
- Combine the remaining 1/2 cup (1 stick) of butter and the heavy cream in a medium sauce pan over medium low heat. Heat and stir until the butter is melted, about 2 minutes. Stir in the remaining 1/4 tsp of salt and 1/4 tsp of pepper. Add the Parmesan cheese and stir until the cheese is melted. Stir in the chicken, onion mixture, and half the bacon.
- Toss the drained pasta and broccoli with the chicken mixture. Divide among six serving plates. Top with additional cheese and remaining bacon.
Find this and more recipes in THE DAIRY GOOD COOKBOOK by Carla Hall