3704. CHEESY CHICKEN and BACON ZITI

1 (16-oz) package ziti or penne
2 (10-oz) containers refrigerated Alfredo sauce
1 cup sour cream
2 cups cooked chicken, shredded or cut into bite sized pieces
2 eggs, lightly beaten
1 (15-oz) Ricotta cheese
1/2 cup grated Parmesan cheese, divided in half
1/4 cup grated Romano cheese
1/4 cup minced fresh flat leaf parsley
4 slices bacon, cooked and drained
1-3/4 cup shredded Mozzarella

Preheat the oven to 350°F. Cook the pasta according to the package directions. Drain it and return it to the pot. Add the Alfredo, sour cream, and chicken. Spoon half into a 13" x 9" pan that has been lightly buttered. Combine the eggs, Ricotta, 1/4 cup Parmesan, Romano, parsley, and bacon (in that order) in a medium-size bowl and spread the mixture over the pasta. Top with the remaining pasta and then sprinkle with the Mozzarella and remaining Parmesan. Cover and bake for 50 minutes. Uncover and bake for about 10 minutes more, or until cheese is bubbly. Let it sit for about 10 minutes before serving.


bacon recipe source: Jill Bauer, QVC (@QVC), 1200 Wilson Drive, West Chester, PA 19380

3537. CHICKEN BACON ALFREDO ENCHILADAS

yields 8 enchiladas; serves 5-6

1 16 ounce jar ready made Alfredo sauce

1/2 cup milk

2 cups cooked, chopped chicken

1/2 cup diced cooked bacon

1 4 ounce can diced green chilies

1 cup shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese, divided

8 flour tortillas

diced tomatoes

chopped lettuce

 

Stir together the Alfredo sauce and milk. Spread out a few spoonfuls on the bottom of a 9x13 pan. Combine the chicken, bacon, green chilies, cheddar cheese, and 1 cup mozzarella cheese in a bowl. Divide the mixture onto the 8 tortillas. Roll each one up and place in the prepared pan. Pour the remaining Alfredo mixture on top. Sprinkle with the leftover mozzarella cheese. Bake at 375 degrees for 20 minutes. Then broil on high for 2-3 minutes to brown the cheese. Remove and serve hot. Top with lettuce and tomatoes.

 

 

bacon recipe source: Jocelyn Brubaker, Inside BruCrew Life (@BruCrewLife), May 22, 2014

3450. BACON-ALFREDO CASSEROLE

makes 12 servings 


1 box (1 lb) spaghetti

1/2 cup butter 

1/3 cup all-purpose flour  

1 teaspoon salt 

1/2 teaspoon pepper  

1 quart half-and-half 

8 slices bacon, crisply cooked, crumbled  

1 bag (12 oz) frozen sweet peas, thawed 

1 1/2 cups grated Parmesan cheese  

1 egg, slightly beaten 

2 tablespoons chopped fresh parsley 

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 5-quart Dutch oven, cook and drain spaghetti as directed on package; set aside. In same Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper. Cook and stir over medium heat until smooth and bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil 1 minute. Remove from heat. Add cooked spaghetti, bacon, peas and 1 cup of the cheese; toss to coat spaghetti. Stir in egg. Spoon into baking dish. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 minutes or until set and edges are bubbly. Sprinkle with parsley. Cut into squares to serve.

bacon recipe source: Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

3443. ROASTED CHICKEN, BACON and TOMATO ALFREDO PIZZA

serves two


1 thin pizza crust
½ cup alfredo sauce

1 cup roasted chicken breast cut into small cubes
½ cup cooked bacon, crumbled
1 large tomato, chopped
2 tablespoons chopped fresh basil
1 cup mozzarella cheese
¼ cup shredded parmesan cheese

Remove pizza crust from packaging and spread Alfredo sauce over crust. Top evenly with chicken, tomato, bacon, basil, and cheeses. Place on a baking sheet and bake in a preheated 450°F oven for 8-10 minutes or until cheese has melted and is starting to brown. Remove from oven and serve. Use any leftover Alfredo sauce to dip your pizza slice in.


bacon recipe source: Stonefire™Authentic Flatbreads, c/o FGF Brands, 475 North Rivermede Road, Concord, ON L4K 3N1

3269. BACON LOVERS CHICKEN ALFREDO with FETTUCCINE and BROCCOLI

serves eight 


1 lb thick cut bacon 
1 lb boneless skinless chicken breast 
½ teaspoon kosher salt 
1 teaspoon fresh ground black pepper 
8 tablespoons unsalted butter 
1 cup heavy cream 
4 oz fresh parmesan cheese 
8 oz dried fettuccine 
2 cups frozen broccoli florets

Preheat a large (12") skillet over high heat.

Fill large stock pot with water, add pasta when water boils. Cover pot and bring to a boil over high heat. Once pasta is pliable (no longer breaks if you try to bend it) add broccoli. Cook until pasta is just shy of al dente. Remove from heat.

Meanwhile: Grate cheese and set aside.

Once skillet is hot; use clean scissors to cut bite size pieces of bacon into skillet. Cook, stirring occasionally until bacon is cooked through (adjust heat as necessary). Cook time about 10 minutes.

Meanwhile; wash and chop chicken into bite size pieces. Set aside.

Remove cooked bacon from skillet with a slotted spoon. Place on a plate. Drain most of bacon grease from skillet, leave about 1 Tbsp (do not wash skillet). Add chicken to skillet. Return to stove and medium-high heat. Sprinkle with salt and pepper. Cook until cooked through, stirring occasionally. Remove chicken from skillet, about 5 minutes.

Drain drippings from pan. Return to stove, over medium heat. Cut butter into 8 pieces and add to skillet. Once butter is mostly melted add cream and whisk until combined. Add cheese and whisk until your alfredo sauce is smooth, keep sauce at a bubble.

Using tongs, remove pasta and broccoli from water and add to alfredo sauce. Twist the pasta in the sauce to coat. Add chicken and bacon, toss with and tongs. Heat until sauce is absorbed and coats the pasta, about 5 minutes. Serve.


bacon recipe source: Donna Elick, Parade, September 9, 2013

3176. BACON ZITI ALFREDO

1 pound ziti, cooked according to package directions
6 slices of bacon
8-10 ounces of fresh mushrooms, cleaned and sliced
3 garlic cloves, minced
1-2 cups fresh spinach
3 tablespoons butter
3 tablespoons extra virgin olive oil, divided
2 cups heavy cream
1 cup grated parmesan cheese
1 cup Mozzarella cheese
1 teaspoon smoky paprika
1/2 teaspoon black pepper

Cook pasta according to package directions. Cook 6 slices of bacon until crisp. In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Cook mushrooms until tender. When the mushrooms are just about done, add in 3 garlic cloves, minced and cook for a minute longer. Remove the garlic and mushrooms from the pan and set aside. Melt 3 tablespoons of butter in the same skillet you cooked the mushrooms in. When melted, add in 2 tablespoons olive oil. Whisk in heavy cream and bring to a simmer, stirring frequently. Stir in the parmesan cheese and simmer for 8-10 minutes, making sure to stir frequently. After about 8-10 minutes, the sauce will start to thicken. Reduce the heat to low. Add in mozzarella cheese, smokey paprika, and black pepper. Stir in crispy cooked bacon, fresh spinach, then add in the cooked mushrooms and garlic. Stir in the cooked pasta and serve immediately with additional fresh parmesan cheese for garnish. Adjust salt and pepper to taste.


bacon recipe courtesy of: Ashley Wagner, for CenterCutCook, October 10, 2013

3025. CLAM and BACON FOCACCIA

serves six


1/2 recipe baked focaccia bread (recipe below)
1/2 cup alfredo sauce

1/4 cup torn fresh basil leaves

4 ounces fresh mozzarella cheese, drained and sliced

1 can (6 1/2 oz.) minced clams, drained

3 strips bacon, cooked and crumbled

Preheat oven to 425F.

Prepare and bake focaccia as directed below. Spoon alfredo sauce over focaccia. Top with basil leaves, mozzarella slices, minced clams and crumbled bacon. Bake 8 to 10 minutes in preheated oven.

Focaccia
5 cups unbleached all-purpose flour

2 teaspoons salt

2 cup warm water

1 package dry yeast

3 tablespoons extra-virgin olive oil, plus additional for drizzling

In a large bowl, combine flour and salt; set aside. In another bowl, combine warm water with yeast; stir until yeast dissolves. Whisk in olive oil. Add yeast mixture to flour. Mix on low speed using an electric mixer about 2 minutes or until well combined. Remove dough from bowl; knead until a smooth ball of dough forms. Place dough in bowl; cover and let rise 60 to 90 minutes or until doubled.

Generously oil a 17×13 inch baking sheet with additional olive oil. Place dough in pan; press and stretch dough evenly with oiled fingers to fill pan. Pierce the dough with a fork at 1-inch intervals. Drizzle lightly with olive oil. Cover the focaccia dough and let rise about 45 minutes or until doubled. Preheat oven to 450F. Bake focaccia about 20 minutes or until golden brown. Place on a rack to cool. 


bacon recipe courtesy of: Deborah Harroun, Taste and Tell, November 16, 2009

2846. BACON and EGG PITA POCKETS

makes four servings


6 eggs
1/3 cup alfredo sauce
1/4 cup chopped bacon
1/8 teaspoon onion powder
1 tablespoon chopped fresh parsley
dash of pepper
2 pita (pocket) breads, each 6-inches in diameter 

Put the eggs in the saucepan and add enough water to cover the eggs so the tops of the eggs are 1 inch below the top of the water. Put the saucepan on top of the stove and turn the heat to medium-high. When the water boils, take the saucepan off the heat and put the cover on top. Let the covered saucepan stand for 18 minutes. Then take off the cover and put the saucepan in the sink. Run cold water over the eggs until they don't feel warm anymore. 

Take the eggs out of the cold water and lightly tap the egg on a tabletop or other hard surface to crack the shell all over. Then roll the egg between your hands to loosen the shell. Starting at the large end of the egg, peel off the shell. Use the table knife to chop the eggs into bite-size pieces on the cutting board. Put the chopped eggs in the bowl.

 

Measure out the alfredo sauce and the bacon pieces. Put them in the bowl. Measure out the onion powder. Add it in the bowl, too.

 

Rinse about 2 handfuls of parsley with cold water. Pat it dry with a paper towel. Use the kitchen scissors to snip the leafy part of the parsley into little pieces. Measure out 1 tablespoon. Toss the parsley into the bowl. Sprinkle a little pepper into the bowl, too. Mix it all up with the wooden spoon. 

 

Use the sharp knife to cut each pita bread in half on the cutting board. You should now have 4 halves. Open the halves to make pockets. Spoon the egg mixture into each of the pockets.

 

Wrap each pocket sandwich loosely in plastic wrap or waxed paper. Microwave each sandwich on High 20 to 30 seconds, until warm. Be careful when you take the plastic wrap off the sandwiches because hot steam may come out.

 

 

bacon recipe courtesy of: Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

2804. PENNE ALFREDO with BACON and BROCCOLI

1 pound penne pasta
2 cups chopped broccoli (about 2 heads)
5 slices bacon, diced
1/2 cup (1 stick) butter
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper, to taste

grilled chicken (optional)

Bring a large stock pot of water to a rolling boil. Boil pasta according to package directions. While the pasta is boiling, fry the diced bacon until crisp. Add in the broccoli florets and cook, stirring occasionally, for about 5 minutes or until they are tender-crisp. Meanwhile, in a small sauce pan, add the butter and heavy cream until heated through and butter is melted. Add in the Parmesan cheese, garlic powder, salt, and pepper. Stir until the cheese is thoroughly melted and sauce is a smooth, creamy consistency. Drain pasta when done and add to a large serving bowl. Pour in the bacon and broccoli and toss it in with the penne. Pour the Alfredo sauce over top of the penne and stir until well combined. Serve topped with sliced grilled chicken, if desired.

bacon recipe courtesy of: Karly Campbell, Buns In My Oven, May 13, 2011

2038. STUFFED MANICOTTI with BACON ALFREDO SAUCE

1 (12 ounce) package of manicotti pasta

For the filling:
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 1/2 cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs

For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 1/2 cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg

For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil

In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside.

In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well. Set aside.

Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain.

Preheat oven to 350 degrees F.

Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour 1/2 of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti. Bake at 350 for 30 minutes.

While the manicotti is baking, heat a heavy skillet with the 1/2 cup of vegetable oil over medium heat.

In a large shallow dish, scramble the two eggs.

On a plate place the 1 cup of bread crumbs.

Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs.

Brown both sides of the chicken in the oil. Drain on paper towels.

Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.


bacon recipe courtesy of: Mamas-Southern-Cooking.com, Georgia

1809. FUSILLI with ALFREDO SAUCE, PEAS and BACON

yields four servings


12 oz fusilli
8 slices bacon
1 cup shredded carrots
2 cups frozen peas
1 cup alfredo sauce
1 1/2 teaspoon each chopped garlic and Dijon mustard
freshly ground pepper, to taste

Boil fusilli as package directs, reserving 1 cup cooking water before draining. Meanwhile pan fry bacon in a large nonstick skillet until crisp. Drain on paper towels; coarsely crumble. Pour off all but 1 tsp fat from skillet. Heat skillet; add shredded carrots and sauté 1 minute until almost tender. Add frozen peas, Alfredo sauce, garlic and mustard, and pepper to taste. Bring to a simmer. Toss with drained pasta, bacon and reserved cooking water as needed.


bacon recipe courtesy of: "Woman's Day Kitchen, Woman's Day, April 1, 2007

1505. CHICKEN with STUFFED MANICOTTI with BACON ALFREDO SAUCE

For the filling:
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 ½ cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs

For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 ½ cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg

For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil

In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside. In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well.Set aside. Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain. Preheat oven to 350 degrees F. Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour ½ of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti.Bake at 350 for 30 minutes. While the manicotti is baking, heat a heavy skillet with the ½ cup of vegetable oil over medium heat. In a large shallow dish, scramble the two eggs. On a plate place the 1 cup of bread crumbs. Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs. Brown both sides of the chicken in the oil. Drain on paper towels. Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.


bacon recipe courtesy of: Mama's Southern Cooking

1186. PORTOBELLO MUSHROOM and BACON ALFREDO

1 lb portobello mushrooms
1-2 lbs bacon, cooked and cut into pieces
2 roma tomatoes, diced
1 medium package of multi colored spiral pasta, cooked
1/2 cup of parmesan cheese
1 can of sun-dried tomato alfredo sauce
2 teaspoons butter

Saute mushrooms in butter until they darken. Take off heat and set aside. Mix cooked pasta with sauce in a bowl until completely covered. Place a serving of pasta in a bowl with a spoonful of tomatoes, spoonful of mushrooms and then a spoonful of bacon. Top it of with tbsp of parmesan.


courtesy of: Emily Jeffcoat, Lubbock, Texas / WRCB Channel 3, 900 Whitehall Road, Chattanooga, Tennessee 37405, (423) 267-5412