Chicken Pasta Creamavera
- 1 cup prepared sweet and sour salad dressing
- 4 boneless, skinless chicken breasts
- 4 slices bacon
- 1 cup onion, diced
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1 1/2 tsp kosher salt
- 1/4 tsp pepper
- 3 cup chicken broth
- 1 1/2 cup heavy cream
- 1 cup sharp cheese, grated
- 1/4 cup parsley
- 1 Tbls seasoned breadcrumbs
- 1 lb angel hair pasta
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Marinade chicken breasts in dressing for at least 2 hours.
Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp of the fat. Heat pan to medium-high heat.
Remove chicken from marinade and cook in bacon fat until well browned. You don't have to cook the chicken through, just get some color on it. Remove chicken from pan and place in casserole dish
Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted, stir in the onion. Cook until soft and starting to caramelize. (3-4 mins)
Stir 3 tbsp of flour into the onions; cook for 1 minute.
Stir broth and cream into the flour mixture, bring to boil -constantly stirring. Remove from heat.
Stir in salt, pepper, cheese, and parsley and pour over the chicken in the casserole dish. Sprinkle breadcrumbs on chicken and bake, uncovered for 30 minutes or until the sauce is bubbly and chicken is cooked through.
While the chicken is baking, cook 1 lb angel hair pasta on the stove-top and drain.
Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon, more cheese, and parsley.
The sauce makes a lot and I have a purpose for that! I dump half the sauce on the chicken and freeze the other half. Then you can pull the sauce out at anytime, and place over chicken in a crock pot or bake it. Easy dinner ready to go!!