2 slices applewood-smoked bacon (or 5 slices turkey bacon)
1 tsp minced garlic
1 1/2 Tbs flour
1 1/2 C milk (1%)1 1/2 Tbs flour
2/3 c grated Parmigiano-Reggiano Cheese (I buy it at costco)
1/2 tsp salt
1/2 tsp black pepper
2 small grilled chicken breasts, cut into bite size pieces
1 pound asparagus, cut into 1 1/2 inch pieces
1. Cook pasta according to package directions. Add asparagus pieces to pasta water during the last 3-4 minutes. Drain. Set Aside.
2. While pasta is cooking, cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. GRADUALLY, add milk stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt, hot pasta, asparagus and chicken, toss well to combine. Sprinkle with bacon and pepper.
Note: If your sauce gets to thick, just thin it with some added milk. Also, if asparagus is not in season, try substituting broccoli.
My game plan: 1. Season the chicken breast (with salt, peper and garlic) and put it on the hot grill. While it's grilling, get the pasta and asparagus going. While the pasta and asparagus are cooking, make the sauce starting with the bacon. If you do it this way, your meal will be ready in no more than 15-20 minutes! Don't forget to check on the chicken! Sometimes it also helps to have all and any chopping done before the cooking begans.
You can buy this delicious high-quality cheese at Costco. |
Serving suggestion: Serve this as a quick all-in-one meal or serve it with a green spinach salad some garlic bread.
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