yields 4 servings
2 tablespoons olive oil
1 lb chicken breast, sliced
salt and pepper
3 garlic cloves, minced
2 tablespoons freshly squeezed lime juice (use less if bottled juice)
1/4 cup chicken broth
1 tablespoon fresh cilantro, chopped
2/3 cups heavy cream
2/3 cups milk
1/2 cup mozzarella or parmesan cheese, grated
8 oz spaghetti pasta
reserved cooked pasta water
1 teaspoon fresh cilantro, chopped
7 strips of bacon, cooked, drained of fat, and chopped
olive oil in a large skillet on medium-hot heat. Generously season
sliced chicken with salt and pepper, add to the hot skillet and cook for
about 5 minutes until done. Remove sliced chicken from the skillet.
the same skillet, add minced garlic, lime juice and chicken broth. Cook
for 1-2 minutes on high heat, deglazing and scraping the skillet until
the liquid is reduced and making sure garlic does not burn and brown too
much. Mix in chopped cilantro.
heavy cream and milk. Bring to boil, the immediately add cheese and mix
in until melted, while boiling. Then, remove from heat.
Cook pasta according to package instructions, drain, reserving some cooked pasta water.
pasta to the sauce, along with the half of the chicken and half of
chopped bacon. Mix everything in and season pasta with more salt, if
Top with the remaining half of the chicken, the remaining half of chopped bacon, and more chopped cilantro.
bacon recipe source: Julia's Album (@JuliasAlbum), August 25, 2015