Ingredients Jump to Instructions ↓

  1. 2 cups chicken broth

  2. 2 cups heavy cream

  3. 8 ounces linguine pasta

  4. 6 slices bacon

  5. 2 cups chopped cooked chicken

  6. 1 cup frozen English peas, thawed

  7. 1 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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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