Pasta with chicken fillet and bacon

Another recipe for delicious pasta in your piggy bank. This pasta can be made without bacon, but in many Italian and not only recipes, its presence is mandatory. And the truth is, the pasta turns out to be much more fragrant with it, I'm not talking about the taste - everything is clear here anyway.

Maria

Recipe author

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Composition / ingredients

Servings:

Pasta

200

Cream

300

Hard cheese (for submission)

Bacon

Chicken fillet

200

Butter

Vegetable oil (may not be needed)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 12 g

Fats 33 % 15 g

Carbohydrates 40 % 18 g

297 kcal

GI: 6 / 94 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare all the ingredients.
Step 2:
Cut the bacon into small thin pieces.
Step 3:
Wash the chicken fillet, dry it and cut it into small pieces.
Step 4:
Melt butter in a frying pan.
Step 5:
Fry the bacon on it for about 5 minutes until golden brown. Transfer the bacon to a plate.
Step 6:
Pour vegetable oil into the frying pan where the bacon was fried. I didn't need vegetable oil, as there was a lot of bacon fat left in the pan. Lay out the chicken fillet. Fry, stirring, for about 7 minutes until the chicken is ready.
Step 7:
Return the bacon to the chicken in the pan.
Step 8:
Pour in the cream.
Step 9:
Add salt, pepper and mix. Bring to a boil and simmer over low heat until thickened.
Step 10:
While the chicken is cooking, boil the pasta in salted water. Discard the finished pasta in a colander.
Step 11:
Put the finished pasta in the pan. Stir and remove the pan from the heat.
Step 12:
Spread the pasta with chicken and bacon on plates and sprinkle with grated cheese.