I threw this together tonight and when I posted an Instagram photo I got a request for the recipe. Here’s my best recollection of what I did:
- Bacon, 5 or 6 strips
- Boneless Chicken Breasts, cut into bite-sized chunks
- Garlic, 2 or 3 cloves, minced
- White or Yellow Onion, 1 medium, sliced into rings
- Sage, a handful of fresh-snipped or a generous amount of dry
- White Balsamic Vinegar
- Frozen Peas, a cup or so
- Cream, about a cup
- Fettucine, 1 pound
Put the water up for the pasta.
Snip the bacon into a large saute pan over medium-high heat. Once it’s getting close to cooked through throw in the chicken.
Cook the chicken and bacon together until the chicken is nicely browned.
Add the onion, garlic and sage then lower the heat and let it cook until the chicken is nearly done, stirring occasionally.
(When the water’s boiling, throw in the fettucine and let it go until it’s al dente.)
Add the peas and stir just until they’re thawed a bit.
Add the balsamic to deglaze the pan. Add the cream and let it cook over low heat for a minute or two.
Drain the fettucine and add it to the saute pan, tossing it all together over low heat.
Serve it up with freshly-grated Parmesan and enjoy!