Sun-Dried Tomato Chicken Alfredo recipe
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Ingredients
- ½ pound penne pasta 6 ounces bacon, chopped ½ pound boneless chicken thighs, cut into 1-inch pieces ½ teaspoon garlic salt 1 teaspoon cantanzaro herbs (from Savory Spice Shop®) ¼ cup butter 5 tablespoons all-purpose flour 2 cups milk ½ cup grated fontina cheese ¼ cup grated Parmesan cheese ¼ cup provolone cheese 1 ¾ ounces chopped sun-dried tomatoes
Nutrition Info
- 707.4 caloriescarbohydrate: 62.4 gcholesterol: 116.8 mgfat: 35.3 gfiber: 3.9 gprotein: 36.7 gsaturatedFat: 17.6 gservingSize: -sodium: 1230.1 mgsugar: 12.6 gtransFat: : -unsaturatedFat: : -
Directions Sun-Dried Tomato Chicken Alfredo
Directions
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.