Chicken Bacon Broccoli Alfredo Spaghetti
This chicken, bacon and broccoli spaghetti is a full pasta dinner that goes from stove to plate in about 20 minutes. The sauce is built in the same pan as the chicken, using milk and grated parmesan instead of a separate cream base, so there is little to wash up. Salty streaky bacon and fresh parsley balance the mild cheese, and the broccoli adds some bite. It is adapted from a Tasty video.
Instructions
Bring a pot of water to the boil and cook the spaghetti until it is al dente, meaning tender but still slightly firm when you bite it.
While the pasta cooks, heat the oil in a pan over a medium heat. Add the chopped chicken and cook for about 4 minutes, until no pink remains in the centre of the pieces.
Season the chicken with the salt and pepper, add the garlic, and stir so it mixes through the meat.
Add the broccoli, then pour in the milk. Cook for about 3 minutes, stirring now and then, until the broccoli is hot and the milk has warmed through.
Stir in the parmesan, parsley and bacon until the cheese melts into the milk and forms a sauce.
Drain the spaghetti in a colander, then tip it into the pan and toss until every strand is coated in the sauce.
Divide the pasta between four plates and serve straight away.
Make it personal.
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