One Pot Chicken Alfredo

I love the idea of one-pot pasta dishes. This is creamy and delicious, and anyway, who likes dishes?

1/4 lb bacon, diced

1 medium yellow onion, diced

2 chicken breasts, cut into bite-sized pieces

1/2 tsp herbed de Provence (or Italian herbs)

2 cloves garlic, minced

dash crushed red pepper flakes

5 cups milk (I used skim)

2 cups light cream

1 lb favorite pasta (I used short Rigatoni)

4 cups broccoli flowerets

1 cup grated Parmesan or Romano cheese

Cook bacon and onion in a large soup pot in a dash of olive oil. Cook until bacon browns up and the onions soften, about 10 minutes.

Add the chicken breast, garlic, herbs and pepper flakes and cook another 3-5 minutes.

Add the milk and cream and pasta and bring to a gentle boil.

Cook, stirring often just until the pasta is pre-al dente. Add the broccoli.

Continue cooking until the pasta has cooked to al dente and the broccoli is crisp-tender. Add a dash more milk if necessary, to adjust consistency.

Add the parmesan cheese and serve in bowls.

Serves 6.

Comments

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