I created this dish using leftover roast chicken, some fresh oregano, frozen peas and ready crisp bacon. The sauce is very creamy and compliments the sweetness of the peas and the saltiness of the bacon. You can substitute regular chicken, sausage, for bacon, tomatoes for the peas etc. the sauce is a really nice base sauce that allows endless possibilities for combinations.
Start a pot of water to boil while prepping other ingredients.
Place about a tablespoon of butter in a medium saucepan on medium to medium high head until butter in melted. Add finely chopped garlic and loosely chopped red onion and sauté until just soft.
Add roast chicken and chopped bacon and sauté for approximately 2 minutes or until chicken skin and bacon starts to crisp.
When crisp remove chicken and bacon from the pan and set aside.
Add 1 tbsp of butter to the remnants in the pan reduce heat to med-low.
Add wine then stir in flour, stirring continually with a whisk ( flour will absorb the liquid and will turn lumpy) add cream cheese and continue to stir, add chicken stock and 1/2 tps salt and pepper.
Continue to stir and as the cream cheese starts to melt the sauce will smooth. Reduce heat to low and stir in Parmesan cheese.
Continue to stir occasionally to prevent sticking and burning at the bottom of the pan.
If sauce thickens too much you can stir in about 2 to 5 tbsp of chicken stock or milk and stir to smooth and thin.
When water is boiling add pasta and about 1/2 tps salt to boiling water set a timer for 4 minutes,
After 4 mins add peas and check doneness of pasta.
Set time for 3 mins and check pasta again, add chicken and bacon to a separate saucepan on med heat.
When pasta and peas are cooked to taste, drain thoroughly then add to pan with chicken and bacon.
Gently toss together to mix and add sauce in large spoon-fulls to taste.
Garnish with Parmesan.
Lumps of cream cheese will remain in the sauce for several minutes, just when you think it isn't going to smooth out it does as long as it doesn't reduce/thicken too much. Add more stock gradually if it is too thick - taste throughout to ensure correct seasoning and to get the final effect of how it will taste when finished you can dip a small piece of chicken in the sauce to taste.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 442 | ||
Calories from Fat: 318 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.3g | 47 % | |
Saturated Fat 22.1g | 110 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 91.5mg | 28 % | |
Sodium 256.6mg | 9 % | |
Potassium 322.3mg | 8 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 21.2g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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