When I make this over and over again, I try and switch up the ingredients a little bit just so that we don’t get bored with it. You can swap around the meat and veggies to make it a brand new flavor. I like to do a shrimp version and I have even done a ham version. It depends a lot upon what we have in the kitchen. This is one of those meals that I make when I have no clue what to do for dinner and we don’t have a lot going on in terms of groceries on hand.
Check out what they are saying about this recipe over at All Recipes:
“This is such an easy but fabulous recipe. My husband thinks it’s better than most pasta dishes he has eaten in restaurants.”
It’s better than what you get when you go out to eat, and tons more affordable!
Ingredients
2 cups Swanson chicken broth
2 cups heavy cream
8 ounces linguine pasta
6 slices Hormel bacon
2 cups chopped cooked chicken
1 cup frozen Bird’s Eye English peas, thawed
1 cup freshly grated Parmesan cheese
Instructions
Bring chicken broth and cream to a boil in a heavy saucepan over high heat. Reduce heat to medium-low and simmer until reduced by half, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Add linguine and cook 8 to 10 minutes or until al dente; drain and set aside in a large serving bowl.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Once the cream has reduced, stir in crumbled bacon, chicken, peas, and Parmesan cheese; cook for a few minutes until hot. Pour sauce over pasta to serve.
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Quick Tip: Use broccoli instead of peas.
Thanks again to All Recipes for this awesome and easy recipe.
