Chicken bacon florentine fettuccine
Treat yourself to a delightful Chicken Bacon Florentine Fettuccine recipe! Featuring tender chicken breasts, crispy bacon, fresh spinach, juicy tomatoes, and creamy parmesan sauce all atop perfectly cooked fettuccine. This mouthwatering dish is seasoned to perfection with salt and pepper, and makes for an easy, yet gourmet meal that’s sure to impress. Perfect for special occasions or a comforting weeknight dinner.
- 25 Jan 2025
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Chicken Bacon Florentine Fettuccine is a delicious and hearty meal that combines tender chicken breasts, crispy bacon, and nutritious spinach in a creamy and savory sauce. This dish is perfect for a family dinner or a special gathering, offering both comfort and sophistication in every bite.
Ingredients:
Instructions:
1.1. Place a large pan or skillet over medium heat and add the 8 strips of bacon. Cook until crispy, turning occasionally, for about 6-8 minutes.
1.2. Remove the bacon from the pan and place it on a plate lined with paper towels to drain excess grease. Once cooled, crumble the bacon and set aside.
1.3. Drain most of the bacon fat from the pan, leaving about 1-2 teaspoons in the pan for flavor.
2. Cook the Chicken:
2.1. In the same pan, add 2 tbsp of olive oil and heat over medium-high heat.
2.2. Season the 4 chicken breasts with 1 tsp of salt and 1 tsp of black pepper.
2.3. Add the chicken breasts to the pan and cook until they are golden brown and cooked through, roughly 6-7 minutes per side. Ensure the internal temperature reaches 165°F (74°C).
2.4. Remove the chicken from the pan and set it aside. Once cool enough to handle, slice the chicken breasts into thin strips.
3.1. While the chicken is cooking, bring a large pot of salted water to a boil.
3.2. Cook the 12 oz of fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
3.3. Drain the pasta and set it aside.
4.1. Return the pan to medium heat and add the ½ package of spinach. Stir until wilted, about 2-3 minutes.
4.2. Add the 1 cup of diced tomatoes to the spinach and cook for an additional 2 minutes.
5.1. Pour 2 cups of milk into the pan with the spinach and tomatoes.
5.2. Season with the remaining 1 tsp of salt and 1 tsp of black pepper.
5.3. Stir in 1 cup of grated Parmesan cheese until fully melted and combined, forming a creamy sauce. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is reached.
6.1. Add the cooked pasta, sliced chicken breasts, and crumbled bacon to the pan with the sauce, spinach, and tomatoes.
6.2. Toss everything together until well coated and heated through.
7.1. Taste and adjust the seasoning if necessary.
7.2. Serve the Chicken Bacon Florentine Fettuccine hot, garnished with additional grated Parmesan cheese if desired.
Tips:
- Cook bacon until crispy to ensure it adds a nice crunch to the dish.
- Pound chicken breasts to an even thickness for more uniform cooking.
- Use fresh spinach if possible for a brighter color and fresher taste.
- Reserve a cup of pasta water to adjust the consistency of the sauce if needed.
- Add tomatoes last to maintain their fresh texture and avoid overcooking.
- Use freshly grated parmesan cheese for better melting and richer flavor.
- Avoid overcooking the pasta; aim for al dente texture to prevent it from becoming mushy.
Savor the rich and satisfying flavors of Chicken Bacon Florentine Fettuccine. This recipe strikes a perfect balance between taste and nutrition, making it a preferred choice for any occasion. Enjoy the delightful combination of creamy sauce, crispy bacon, and tender chicken with every forkful of this delectable pasta dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 570 grams |
| Energy | |
| Calories 880kcal | 44% |
| Protein | |
| Protein 80g | 55% |
| Carbohydrates | |
| Carbohydrates 72g | 22% |
| Fiber 4.10g | 11% |
| Sugar 9g | 9% |
| Fat | |
| Fat 33g | 38% |
| Saturated 11g | 36% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 260mg | 47% |
| Vitamin B1 1.23mg | 102% |
| Vitamin B2 1.12mg | 86% |
| Vitamin B3 30mg | 196% |
| Vitamin B6 2.32mg | 136% |
| Vitamin B9 270ug | 68% |
| Vitamin B12 1.67ug | 70% |
| Vitamin C 16mg | 19% |
| Vitamin E 2.62mg | 17% |
| Vitamin K 180ug | 148% |
| Minerals | |
| Calcium, Ca 390mg | 30% |
| Copper, Cu 0.43mg | 48% |
| Iron, Fe 4.57mg | 42% |
| Magnesium, Mg 180mg | 42% |
| Phosphorus, P 1020mg | 82% |
| Potassium, K 1580mg | 47% |
| Selenium, Se 130ug | 232% |
| Sodium, Na 2110mg | 141% |
| Zinc, Zn 5mg | 46% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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