Creamy Alfredo Fettuccine with Chicken and Bacon
8 ounces Tinkyada Brown Rice Pasta Fettuccine
8 slices bacon, cut into 1/2 inch slices
1 medium size onion, finely sliced
1 lb boneless skinless chicken breast, chopped in small strips.
4 large cloves garlic minced
2 cups store bought or homemade alfredo sauce
1/2 teaspoon salt
1 teaspoon pepper
½ cup parmesan cheese
2 tablespoons fresh basil, finely chopped
Cook rice pasta in boiling water according to package instructions, rinse with cold water. Drain & set aside.
In a large skillet, cook bacon on medium high heat until crisp. Remove bacon from pan and rest on paper towel to drain.
In the same skillet, add the chicken and season with salt and pepper. Brown chicken until completely cooked, approximately 5-8 minutes, remove and set aside.
Add garlic and onion to skillet and cook on medium heat until soft and fragrant.
Add alfredo sauce, chicken and pasta into the pan and then bring to a boil.
Remove from heat and stir in the cheese and bacon.
Garnish with chopped basil.