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Lancewood Chicken Alfredo Pasta
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Lancewood Chicken Alfredo Pasta

Ingredients

250 g fettucini  or tagliatelle
30 ml oil
60 ml butter
4 chicken breast(s) , cut into strips
salt & freshly ground black pepper  to taste
250 g rindless streaky bacon , cut into strips
2 garlic clove(s) , crushed
250 ml LANCEWOOD® Sour Cream
125 ml LANCEWOOD® White Cheddar , finely grated
180 ml milk
250 ml Parmesan , grated

 

To serve:

fresh parsley , chopped
Parmesan , grated
LANCEWOOD® White Cheddar , grated

Method

Cook the fettuccine or tagliatelle in salted boiling water until soft but still firm. Reserve 250 ml of the pasta water before draining. Set aside.

Season the chicken breast strips with salt and pepper. Heat the oil and butter and fry the chicken strips until golden all over and cooked through. Remove from pan and keep warm.

Fry the bacon until golden. Add the garlic and fry for 1 minute.

In a separate bowl, mix the sour cream, cheddar, 180 ml of the milk and Parmesan together. Add to the pan and simmer for 1 minute. Add the chicken. Add more milk or some of the reserved water if the sauce becomes too thick.

Add the cooked pasta and toss to coat in sauce. Adjust seasoning.

To serve:
Spoon into heated plates. Sprinkle parsley on top and serve with extra Parmesan and cheddar.

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