In a large pot of boiling salted water, cook pasta according to package instructions drain well.Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side set aside. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly.Transfer bacon to a paper towel-lined plate. Drain excess fat reserving 1 tablespoon in the skillet. Add bacon and cook until brown and crispy, about 6-8 minutes. Heat a large skillet over medium high heat.If the mixture is too thick, add more heavy cream as needed season with salt and pepper, to taste. Stir in Parmesan until slightly thickened, about 1-2 minutes. Cook, whisking constantly, until incorporated, about 1-2 minutes. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. To make the alfredo sauce, melt butter in a saucepan over medium heat.Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
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