Chicken and Bacon to Enhance an Alfredo Pasta Sauce
Chicken and Bacon Alfredo
Chicken and bacon to enhance a canned Alfredo sauce - or your own homemade Alfredo sauce if you prefer.
This was originally just something to stretch some canned Alfredo sauce and make it last longer. It can be argued that fresh onion and chicken breast make the sauce better for you, the that doesn't account for the bacon...
Chicken and Bacon in Alfredo
About 4 servings
- 2 strips of thin-cut bacon
- 1 large boneless, skinless chicken breast
- 1 Tsp. Oregano
- 2 cloves garlic, minced
- 1 medium yellow onion
- 1 can (about 4 oz) sliced black olives
- 8 oz. sliced white mushrooms
- 1 Tbsp. flour
- 1 jar (about 15 oz.) garlic Alfredo sauce
In a large sauce pan, cook bacon until crispy. Set aside to drain on paper towels.
If this produces excess grease, drain off excess. leaving about 1 1/2 tsp bacon grease in the pan. Cut chicken into strips or medallions and add to hot grease. Add oregano and garlic and salt to taste. Cook over medium heat until chicken is firm.
Cut onion into 1/4" or slightly thinner slices. Add onion, sliced mushrooms, and sliced olives to chicken. Stir. Cover and simmer for about 15 minutes (until overall volume has dropped by about 50%), stirring occasionally. Uncover and continue to simmer for 10 minutes. Stir in flour to thicken remaining water from mushrooms and onions and continue to simmer, stirring frequently for another 10 minutes.
Add Alfredo sauce and simmer for another 10-15 minutes, stirring frequently.
Serve over pasta (or over steak, crab, or lobster), with Caesar salad or green salad and garlic herb bread.