It’s always a struggle to find a meal that my kids will eat willingly and is sophisticated enough for me and Shane. (And by sophisticated I mean everything besides frozen chicken nuggets and mac and cheese from a box.)
One night, I was browsing through Nigella Lawson’s book Nigella Express. In the intro to one of her recipes (I can’t remember which one) she suggests reheating the leftover chicken with some white wine and cream… I think. Anyway, it was something she said that gave me the idea to make an alfredo sauce with wine and bacon fat instead of butter.
We love bacon and I love to cook with bacon fat. So, I thought it might be a big hit with the kids and adults.
After much trial and error, this is the recipe I have settled on. It is my son’s favorite (after salmon) and it is always requested for a birthday dinner by both men in the house.
1/2 lb. bacon
2 Tbsp. bacon fat
3 chicken breasts, chopped in 1? chunks
2 garlic cloves
1/2 cup white wine
2 cups chicken broth
2 Tbsp flour
1/2 cup heavy whipping cream
2 oz. (or 1/2 cup) grated parmesan cheese
salt and pepper
16 oz. pasta
Chop bacon and fry. Set bacon and drippings aside, separately.
Add 1 Tbsp bacon fat back to the pan and add chicken and garlic. Cook for 6-8 min. and set chicken aside. If there is extra liquid in pan, reduce until gone.
Whisk flour into chicken broth.
Add wine, chicken broth/flour and 1 Tbsp bacon fat to pan. Bring to a boil.
Add cream and cheese. Stir until melted.
Add bacon and chicken back to pan.
Season with salt and pepper.
Serve with pasta