Description

Indulge in the creamy and flavorful Chicken Boscaiola Pasta, a delicious combination of tender chicken, crispy bacon, earthy mushrooms, and rich parmesan cheese.

Ingredients

Scale

2 large boneless, skinless chicken breasts, cut in half horizontally to make 4 thinner steaks

1 tsp sweet paprika

1 tsp sea salt flakes

1 tsp cracked black pepper

1 tbsp olive oil

200 g (7 oz) streaky bacon, cut into wide strips

1 tbsp unsalted butter

1 small onion, finely diced

1 tbsp finely chopped garlic

400 g (14 oz) fettuccine (or pasta of your choice)

200 g (7 oz) Swiss brown mushrooms, sliced (or white or button mushrooms)

300 ml (101/2 fl oz) thickened (heavy) cream

1/2 tsp chicken stock powder (bouillon)

1 cup (100 g) freshly grated parmesan, plus extra to serve

1 tbsp finely chopped flat-leaf parsley, to serve

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Instructions

Season the chicken breasts with paprika, salt, and pepper. Heat olive oil in a pan and cook the chicken until browned on both sides. Set aside.
In the same pan, cook the bacon until crispy. Add butter, onion, and garlic, and cook until softened.
Stir in the mushrooms, cream, chicken stock, and parmesan. Let it simmer until the mushrooms are tender.
Add the cooked pasta to the sauce and toss to coat. Top with sliced chicken and garnish with fresh parsley.

Notes

– For a lighter version, you can use low-fat cream or substitute with half-and-half.

– Feel free to add some fresh herbs like thyme or rosemary for added flavor.

Nutrition

Calories: 650
Sugar: 3g
Sodium: 800mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 38g
Cholesterol: 120mg