CHICKEN BACON RANCH ALFREDO Apr 9 Written By Eleanor Debel https://www.youtube.com/shorts/NErkGAPvzAgPrintCHICKEN BACON RANCH ALFREDOYield 4-6Prep time10 MinCook time25 MinTotal time35 MinIngredients8 oz bacon (beef or pork) chopped into small pieces 4 boneless skinless chicken thighs 1 tbsp garlic chili rub, or seasoning blend of choice 1 ½ cups heavy cream 1 tsp ranch seasoning ½ cup freshly grated parmesan cheese 1 lb spaghetti, cooked al dente according to package instructions ½ cup reserved pasta water 2 Tbsp chopped fresh parsley InstructionsAdd the chopped bacon to a large skillet while it’s cold, then set over medium high heat to start rendering the bacon fat. Stir occasionally to get even cooking on the bacon, and cook for 5-7 minutes until it is nice and crisp and all the fat has rendered out. Remove the bacon bits with a slotted spoon, leaving the rendered fat in the pan. Return the pan to medium heat. Season the chicken thighs with your spice blend then place them into the pan with the bacon fat. Cook, undisturbed, for 5-6 minutes, then flip and cook for another 5-6 minutes. Place the seared chicken onto a sheet tray or air fryer basket and finish cooking in a 350F oven or airfryer, until the internal temperature reaches 165 F. Return the pan you cooked the chicken in to medium heat and pour in the heavy cream. Bring to a simmer then stir in the reserved bacon bits and ranch seasoning. Let simmer on medium low heat for 2-3 minutes then stir in the parmesan cheese and cook for another minute to thicken slightly. Add the pasta to the cream sauce and stir to combine, then add pasta water in small additions, stirring after each one, to get a nice saucy consistency that coats the pasta. Remove from the heat and serve the pasta with the chicken sliced on top and sprinkled with fresh parsley. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastameateasy Eleanor Debel
CHICKEN BACON RANCH ALFREDO Apr 9 Written By Eleanor Debel https://www.youtube.com/shorts/NErkGAPvzAgPrintCHICKEN BACON RANCH ALFREDOYield 4-6Prep time10 MinCook time25 MinTotal time35 MinIngredients8 oz bacon (beef or pork) chopped into small pieces 4 boneless skinless chicken thighs 1 tbsp garlic chili rub, or seasoning blend of choice 1 ½ cups heavy cream 1 tsp ranch seasoning ½ cup freshly grated parmesan cheese 1 lb spaghetti, cooked al dente according to package instructions ½ cup reserved pasta water 2 Tbsp chopped fresh parsley InstructionsAdd the chopped bacon to a large skillet while it’s cold, then set over medium high heat to start rendering the bacon fat. Stir occasionally to get even cooking on the bacon, and cook for 5-7 minutes until it is nice and crisp and all the fat has rendered out. Remove the bacon bits with a slotted spoon, leaving the rendered fat in the pan. Return the pan to medium heat. Season the chicken thighs with your spice blend then place them into the pan with the bacon fat. Cook, undisturbed, for 5-6 minutes, then flip and cook for another 5-6 minutes. Place the seared chicken onto a sheet tray or air fryer basket and finish cooking in a 350F oven or airfryer, until the internal temperature reaches 165 F. Return the pan you cooked the chicken in to medium heat and pour in the heavy cream. Bring to a simmer then stir in the reserved bacon bits and ranch seasoning. Let simmer on medium low heat for 2-3 minutes then stir in the parmesan cheese and cook for another minute to thicken slightly. Add the pasta to the cream sauce and stir to combine, then add pasta water in small additions, stirring after each one, to get a nice saucy consistency that coats the pasta. Remove from the heat and serve the pasta with the chicken sliced on top and sprinkled with fresh parsley. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastameateasy Eleanor Debel
