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BACON AND CHICKEN ALFREDO PASTA

Ingredients:

2 tbsp cooking oil
1/2 (115 g) cup diced PUREFOODS CLASSIC BACON HONEYCURED
2 cloves garlic, minced
75 grams fresh button mushrooms, sliced (1 cup)
1/2 kg MAGNOLIA CHICKEN STATION BREAST FILLETS, cubed
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1 cup chicken stock
2 tsp nutmeg
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/4 kg spaghetti noodles, cooked according to package directions
1/2 tsp iodized fine salt
1/4 tsp pepper
1 (160 g) pack MAGNOLIA CHEDDAR CHEESE, grated

Procedure:

  1. In a saucepan, heat oil and cook bacon until slightly browned and then add garlic, mushrooms, and chicken. Sauté for 3 to 4 minutes. Set aside.
  2. Using the same pan, melt butter. Add flour and stir to form a paste. Gradually add chicken stock, nutmeg and cream then season with salt and pepper. Lower heat and simmer until mixture coats the back of the spoon, stirring occasionally.
  3. Add sauteed bacon-chicken mixture then pour over cooked pasta. Top with cheese just before serving.

Makes 5 servings
(Yield: 2 cups sauce)

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