Chicken and Bacon Pasta with Cream Sauce
I’m certain this is bragging, but this was a freakin’ awesome meal. The kids loved, the hubby loved, and well, I loved it! I’ve tried another version of a white sauce but didn’t like how thin it was. It was good, don’t get me wrong but it left me wanting more. This white sauce was thick and creamy; it is a hearty choice. The difference between the two sauces is like having whole milk instead of skim.
This white sauce is adapted from here:
14 oz rice milk
3 TBSP olive oil
3-4 TBSP corn starch
2-3 cloves garlic
1 pinch Kosher salt (optional- I left it out)
1/4 cup of chicken broth
Heat oil and garlic over medium heat. Saute until tender
Mix in corn starch one TBSP at a time until it becomes a thick paste. If it remains runny, add more cornstarch. Whisk in the broth. Continue whisking and add the rice milk. At this time you can add additional seasonings, kosher salt, pepper, etc. Continue whisking as the sauce boils and thickens. Boil until desired thickness.
Yup, it was that easy! I kept the salt out of this recipe since I was adding bacon and felt that would be enough sodium!
For the rest of the recipe you’ll need: 3-4 chicken breasts, 1 package of bacon, and an allergy-free pasta. Cook pasta per box directions. Cook bacon and cut into small pieces. Cook chicken breast in a small amount of olive oil, browning each side. This would be really good with grilled chicken too. Cut the chicken into strips or bite-size pieces. When pasta, bacon, and chicken are cooked. Add to the cream sauce.