Chicken Bacon Mushroom Alfredo over Asparagus Ribbons
A delicious take on the classic comfort food! Perfect for those nights with picky eaters-no need to create another meal, just throw on some pasta as well!
Equipment
- 2 Skillets
- Saucepan
- Kitchen knife
- Vegetable Peeler
- Mixing bowl
Ingredients
- 1 tbsp Olive Oil
- 1 clove Garlic
- 1/4 cup Chicken Stock
- 1/2 cup Heavy Cream
- 1/3 cup Cream Cheese
- 1/2 cup Mozzarella Cheese
- 1/2 tsp Italian Seasoning
- 1 cup Sliced Portabella Mushrooms
- 1 bunch Asparagus (about 6 inches in diameter)
- 4 pieces Bacon
- 2 medium Chicken Breasts
- Parmesan for serving
- Salt and Pepper to taste
Instructions
- Using a vegetable peeler, slice asparagus into ribbons and place in mixing bowl.
- In heated skillet, lay bacon strips and cook. Place on paper towel to dry, leaving some of the grease in the pan.
- In skillet used for bacon, add chicken breasts, cooking in the remaining grease, and season with a pinch of Italian seasoning, salt and pepper, flipping halfway through and seasoning both sides.
- While chicken is cooking, in another skillet, heat oil and add garlic and mushrooms, cooking for about a minute until fragrant. Turn heat lower and add heavy cream and cream cheese. Add in mozzarella, stirring frequently until it thickens. Slowly add broth a bit at a time to stretch sauce, but not dilute.
- Remove chicken from skillet and set aside. In skillet, toss asparagus to lightly sauté, about 3 minutes. Once asparagus is tender, plate, topping with sliced chicken breast, alfredo sauce, crumbled bacon, and a sprinkle of fresh parmesan cheese.