Creamy Bacon Chicken Boscaiola Recipes

CREAMY CHICKEN AND BACON PASTA

Steps:

• Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
• SCOOP OUT a mugful of pasta cooking water, then drain.
• Meanwhile, cook bacon until golden, drain on paper towels.
• Season chicken on both sides, cook in bacon fat, 2 minutes each side.
• Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
• Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
• Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don't need to be exact here. Season with salt & pepper.
• Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
• Toss through bacon and chicken.
• Serve immediately, garnished with parmesan and parsley!

QUICK AND CREAMY BOSCAIOLA PASTA (BACON AND MUSHROOM)

Steps:

• Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
• While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
• Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
• Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
• Stir the spring onion through the mixture.
• Pour the sauce over the pasta, and toss to combine.
• Serve sprinkled with the parsley.

CREAMY BACON CHICKEN

Steps:

• Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
• Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
• Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
• Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

CHICKEN BOSCAIOLA

Steps:

• Place a large pot of water on to boil to cook the fettuccine in a later step.
• In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and 1 tablespoon of butter until melted and frothy.
• Working in two batches, add in chicken and brown on all sides, about 3-4 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
• Place the bacon in the same pan and cook until it is crisp. Remove to paper towels and reserve.
• Drain off all bacon fat but reserve two tablespoons, half of which gets used in next step.
• Put one tablespoon of bacon fat and one tablespoon of butter in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.
• Add the second tablespoon of bacon fat and butter into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.
• Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.
• Add in cream, sour cream, salt, pepper, oregano, basil, parsley and Parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken. Reduce heat to low.
• Salt the boiling water and cook fettuccine according to package directions. When draining reserve one cup of pasta water.
• Add cooked chicken and bacon back to sauce, turn heat to low to medium heat and stir.
• Add cooked fettuccine and cook for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.
• Serve with fresh parsley sprinkled over individual servings.

CREAMY BACON CHICKEN BOSCAIOLA

Steps:

• Dice and cook bacon, onions, red pepper and garlic paste in a shallow fry pan until soft. Remove from pan.
• Cook chicken pieces in same shallow fry pan with butter until just cooked. Cook pasta at the same time as the chicken.
• Combine cooked ingredients with cream and kecup manis. Simmer over a low heat for 10 minutes.
• Add salt, pepper and serve.

FETTUCCINE BOSCAIOLA

Steps:

• Cook the fettuccine as per the instructions on the packet but make sure not to overcook it. The pasta should be a little firm when bitten (al dente). Drain pasta with a colander and rinse quickly with cold water, leave the pasta in the colander so excess water can drip off the pasta whilst. making the sauce.
• Heat oil in a large deep frying pan on medium to high heat. Add in the bacon, stir to cook until the fat renders out and it turns slightly brown. Add in garlic and onion, cook until the onion softens.
• Pour the wine into the pan, stir the mixture until the alcohol smell dissipates. Add in the mushrooms, cook until the mushrooms soften.
• Reduce the heat and pour in the cream, when it simmers add in the parmesan, salt and pasta. Cook until the pasta has completely heated through. Have a taste, add salt or pepper if needed, stir the seasonings through. Remove pan from heat and stir through parsley (if using).

PASTA ALLA BOSCAIOLA

Steps:

• In a Dutch oven or large sauté pan on the stove, cook the chopped bacon over medium-high heat, stirring often, until browned, about 5-7 minutes.
• Using a slotted spoon, transfer the bacon to a paper towel lined plate or bowl and set aside.
• Add the mushrooms to the pan with the bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes
• Add the onion, garlic, and thyme to the pan and sauté for 5-6 minutes
• Add the puréed tomatoes and white wine.
• Season with salt and pepper.
• Bring to a simmer, then lower the heat to maintain a bare simmer.
• Simmer for 10-15 minutes.
• Meanwhile, bring a pot of salted water to a boil.
• Add pasta and cook until al dente.
• Drain pasta, reserving about one cup of the pasta-cooking water.
• Add the cream to the pasta sauce along with the peas, drained pasta and cooked bacon.
• Bring to a simmer, adding reserved pasta-cooking water as needed to thin the sauce, until the sauce reaches your desired consistency.
• I recommend adding no more than 1-2 tablespoons of cooking water at a time.
• After the sauce reaches your desired consistency, remove the pasta and sauce from the heat and stir in the parsley and cheese.
• Serve additional parmesan cheese on the side for grating over the plated pasta.

TOMATO BOSCAIOLA

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir bacon, onion, and garlic in hot oil until bacon and onion are thoroughly browned, 5 to 7 minutes. Reduce heat to medium-low. Stir diced tomatoes and basil through the bacon mixture; cook at a simmer for 5 to 10 minutes.
• Stir cream of mushroom soup through the tomato mixture and about 1/2 cup milk. Stirring constantly, increase heat to medium and slowly stir Parmesan cheese into the mixture. Gradually stir 1/2 cup milk into the mixture until it is creamy enough for you preference. Cook and stir until hot, about 5 minutes. Stir parsley into the mixture just before serving.

FETTUCCINE IN CREAMY CHICKEN SAUCE

Steps:

• In a large pot with boiling water, add the pasta and cook until tender but not soft, approx. 8-12 minutes.
• Refresh pasta in ice cold water. Note: Cold water stops the cooking process and keeps pasta to be perfectly al-dente. This technique is mostly used in restaurants. You can skip this step at home.
• Meanwhile, heat the oil in a frying pan over a medium high heat and sear the chicken thighs and set to one side.
• Saute the bacon until caramelised then add the onions, garlic to the pan with a lavish knob of butter followed by the sliced mushrooms, cook the mushrooms until they are a delicate golden brown.
• Pour in the milk and cream with a splash or two of worcester sauce and seasoning, simmer gently then return with the chicken and gently reduce the sauce until it is a thick and creamy texture.
• Melt some butter in a pan and toss in the fettuccine with a little chopped parsley served alongside your yummy chicken, garnish your finished dish with more chopped parsley, a dusting of cracked pepper and a scatter of parmesan if you like!
• Enjoy!