Serves 1
Directions
- 1Chop 1 pound of bacon and add to a large skillet on medium heat.
- 2Once bacon is about 3/4 cooked, add half a diced onion and cook until onion is translucent and bacon is crispy.
- 3Remove the bacon and onions from the pan and let drain on paper towels, leaving bacon grease in the pan.
- 4Cube 1 1/2 pounds of chicken and season as desired (e.g., rotisserie chicken seasoning and buttery steakhouse seasoning).
- 5Add 3 tablespoons of corn starch to the chicken and mix well.
- 6Add the chicken to the skillet with the bacon grease and cook at medium to high heat for 3 minutes on both sides.
- 7Toss the chicken around for another 30 seconds until crispy.
- 8Remove the chicken from the pan.
- 9Add 1 carton of low sodium chicken broth and 1 pound of pasta to the same skillet.
- 10Raise heat to high and once it starts boiling, cook for around 8 minutes or until liquid is gone and pasta is cooked through.
- 11Lower the heat and add 1 cup of heavy cream.
- 12Stir and add 1 cup of shredded cheddar cheese, mix until melted.
- 13Add another cup of shredded cheddar cheese and mix again until melted.
- 14Add the cooked bacon, onion, and chicken back to the skillet and toss everything together.
- 15Enjoy!
Ingredients
- 1 pound bacon, chopped
- 1.5 pounds chicken, cubed
- seasoning
- 3 tablespoons corn starch
- 2 cups cheddar cheese, shredded
- 0.5 diced onion
- 1 carton chicken broth
- 1 pound pasta
- 1 cup heavy cream
Equipment
large skilletlarge bowlpaper towels
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