1-1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil, divided
1 large carrot, diced
2 tbsp. butter
1 medium onion, chopped
1 celery rib, diced
3 large garlic cloves, minced
2 cups heavy whipping cream
5 bacon strips, cooked and crumbled
3 tbsp. lemon juice
1 tsp. Italian seasoning
1 cup shredded Parmesan cheese
Instructions
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute the chicken,
salt and pepper in 2 tbsp. oil until no longer
pink. Remove and keep warm.
In the same skillet, saute carrot in butter and
remaining oil for 1 minute. Add the onion,
celery, and garlic; saute 3-4 minutes longer or
until tender.
Stir in the cream, bacon, lemon juice, and
Italian seasoning. Bring to a boil. Reduce heat;
simmer, uncovered, for 2-3 minutes or until slightly thickened,
stirring constantly. Return
chicken to mixture.
Drain pasta; toss with chicken mixture. Garnish
with Parmesan cheese.
Serving
Suggestions
Asparagus, Pineapple Sunshine Mold
Originally Submitted
10/7/2008
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