- Prep Time:
- Cook Time:
- Ready In:
- 10 Minutes
- 15 Minutes
- 25 Minutes
Servings:
6
Ingredients
- 1 pound Safeway® Fettuccine
- 6 strips Safeway SELECT® Thick Cut Bacon, chopped
- 1 1/2 pounds Eating Right® Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 1 cup Lucerne® Whipping Cream
- 4 Lucerne® Large Eggs
- 1/2 cup Primo® Taglio Shredded Parmesan Cheese (approximate amount)
- 1 to 1 1/2 cups Frozen petite peas
- Salt and freshly ground pepper
Directions
- In a large pot, bring 4 quarts of salted water to a boil over high heat. Add fettuccine and cook, stirring often, until pasta is tender to bite, about 11 minutes.
- Meanwhile, place bacon in a 12- to 14-inch nonstick frying pan over medium high heat. Cook, stirring often, until bacon starts to brown, 4 to 5 minutes. Add chicken and cook, stirring often, until chicken and bacon are browned and chicken is no longer pink in center (cut to test), about 4 more minutes. Remove from heat and keep warm.
- In a bowl, whisk together cream, eggs, and 1/2 cup cheese until well blended. When pasta is done, drain it well then return it to pot along with the cream mixture and peas. Place pot over medium low heat and toss mixture constantly just until sauce reaches 160° (use an instant read thermometer) and thickens slightly, 2 to 3 minutes. Remove from heat immediately to prevent curdling. Stir in bacon-chicken mixture and any pan juices. Transfer to a serving bowl and serve immediately with additional cheese, salt, and lots of freshly ground pepper to add to taste.
