[carbel]

Pasta Alfredo with Chicken and Bacon

This is a favorite for both my family and my husband's family. I make it EVERY time we get together. I haven't met anyone yet who doesn't like it. It's super quick to make and can be eaten hot with salad and bread or cold as a pasta salad. I came up with the recipe after eating Farfalle al Sugo Bianco at the Macaroni Grille...I hope I spelled all of that right. It's not exactly like the Macaroni Grille's, but it doesn't have to be, since it's mine, right?

This was the first thing I ever made for my husband, and he's been all mine since that night...the way to a man's heart is through his stomach.

I've even published this in some of our family cookbooks. I'm very proud of this recipe and would love your feedback on it.

I would say this serves about four...my family of three eats it for dinner then my daughter and I usually finish it off the next day for lunch.

Ingredients

½ lb pasta (rotini or bowtie)
1 jar Alfredo Sauce
2 boneless skinless chicken breasts
½ lb bacon
3 green onions, chopped
Garlic, Salt & Pepper, to taste
Olive oil

Boil pasta in salted water. Cut chicken into bite size pieces and cook with garlic, salt and pepper. Fry or bake bacon and chop into small pieces. Pour alfredo sauce into a saucepan, use milk to rinse remaining sauce out of jar. Add chicken, half of bacon and half of green onions to sauce, heat until warm. Pour sauce over cooked and drained pasta, toss to coat. Top with remaining bacon and green onions.

NOTE: Cook the chicken anyway you like. I have boiled it, fried it, marinated and grilled it, & rolled it in italian bread crumbs and parmesan cheese and fried it. My favorite, by far, is to place the cut up raw chicken into a bowl with about ¼ cup of olive oil, add about 4 cloves of crushed garlic, let it sit for about 10 minutes, salt it, then dump it all in a nonstick skillet to quick fry. Then you just kind of drain it and add it to your sauce.