WICKED FETTUCCINE CHICKEN ALFREDO W/SRIRACHA BACON BITS

INGREDIENTS:

1 pound fettuccine

1 pound boneless skinless chicken breasts, cut into 1-inch strips

Salt and freshly ground black pepper

1/2 cup all-purpose flour

1/4 cup olive oil

3 tablespoons salted butter

2 cloves garlic, grated

2 cups heavy cream

2 cups grated Parmesan

1 bag of steamed veggies

1 bag of Wicked Cutz Sriracha Style Bacon

the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss.
Steam veggies and add into the pasta
Chop up the bacon strips finely into bits
Sprinkle bacon bits on top of pasta!

ENJOY!

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