3 chicken breasts, cut into 3-4 strips and seasoned
1 cup flour, plus 2 tbsp
Salt and pepper or seasoned salt
8 slices bacon, chopped
1 red onion, sliced
2 cloves garlic, finely chopped
1 cup milk
1½ cups half and half
¾ cup shredded Parmesan
12 oz. angel hair, cooked
3 green onions, chopped
Directions
In a large pot, cook bacon until slightly crispy. Remove with a slotted spoon.
Place 1 cup of flour in a shallow dish. Season with salt and pepper or seasoned salt.
Coat chicken strips in flour and shake off excess. Add 1 tbsp of olive oil to pot and heat over medium-high heat. Add chicken to pot and cook over medium-high on both sides for a total of 10 minutes.
Remove chicken. Add onions and saute for about 5 minutes. Add garlic and cook for 2 to 3 more minutes. Reduce heat to medium.
Add 2 tbsp flour and stir for about a minute. Add milk and half and half. Stir and slowly bring it to a boil. Simmer over medium heat. Sauce will begin to thicken.
Add Parmesan and stir. Add chicken and coat with sauce. Simmer for about 3 minutes.
Mix in cooked pasta.
Top with bacon and green onions and serve.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/chicken-and-bacon-alfredo/