Red and Green Chicken-Bacon Alfredo

This started as a vague idea - chicken and bacon, pasta with a thin Alfredo sauce. Then the vegetables came into focus, with the peppers barely making the cut, not even showing up in the photo, but they brightened and lightened this dish just perfectly!

• 4oz dry spaghetti
• 2c broccoli florets

Cook the pasta until about halfway done.

Add the broccoli, bring back to a simmer then cover and turn off the heat. After a few minutes, drain in a colander and rinse with icy cold water. Return to the pan and fill it with more icy cold water until the pasta and broccoli are chilled, then drain again.

The bacon came into the picture as it usually does for me. I cut up 1# and fried it for future recipes. This time, after transfering the crispy bacon pieces to brown paper bag to absorb the grease, I kept 2-3T of the fat in the pan.Heat it up and stir in 2T flour.

When this is well combined and bubbly, add some pieces of red bell pepper - about 1-1/2c. When that's once again bubbling, stir in a mix of 6oz. Alfredo sauce and 3oz. of water. Add 1/4c of cooking Sherry if you'd like. Continue stirring until this thickens.

Now add the drained broccoli and pasta and 6-8oz. roasted chicken. Combine gently until well mixed, season with garlic salt and a mix of black and red pepper. Serve with crumbled bacon on top.

Mmmm, I have to say, this one really surprised me! It went together quickly and is one of the best tasting things I've made in a long time. It's probably the bacon. . .Bacon makes everything better!

Be Bold. . .Be Adventurous. . .Happy Cooking! . . .Lin