Tonight’s dinner was a very random and spontaneous meal that I just threw together based on what I had in my refrigerator and pantry. It gave me a very weird feeling, and at one point I felt kind of anxious because I didn’t know whether one ingredient should proceed or come after another and whether the sequence would mess up the dish. A true baker at heart, I am so used to precise measurements and following a recipe. Nope, not this time. I just dumped this, poured that, added a touch of this…and wha-la! my pasta came out wonderfully indulgent! Savory, creamy, and incredibly satisfying! I’m going to try my best to estimate the amount of each ingredient I used. Try it out! 🙂
Creamy Chicken and Shrimp Pasta with Bacon
- 3oz fettuccine pasta
- 4oz. chicken breast, chopped into pieces
- 1 cup de-veined raw shrimp
- 8 slices of ready-to-go bacon
- 1/2 cup heavy cream
- 1/3 cup chicken stock
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- salt and pepper to taste
- olive/canola oil
- garlic salt
- 1/2 tsp oregano
- 1 tsp parsley
- 1/2 tsp basil
- Heat salted water and a drizzle of oil in a pot and cook pasta till al dente, usually around 9-10 minutes. When it’s done drain the pasta in a colander, reserve able 1/2 cup of pasta water and toss about a tablespoon or 2 of oil to to the pasta to prevent sticking.
- While the pasta is cooking, toss your shrimp with salt, pepper, a drizzle of oil.
- Cook bacon in a large pan. Once cooked through remove from pan and lay on paper towels.
- Do not wash out the pan. Add a little bit of oil if there is not much bacon fat. Add onions and garlic and saute until they turn a nice golden color.
- Add chicken and saute. When chicken is almost done, add shrimp and cook through.
- Add chicken stock and cook until is reduces. (It became too watery so I drained it and saved it for later.)
- Add the pasta, mix, then add heavy cream. Add the oregano, basil, garlic salt. Toss to incorporate. If the pasta is a bit dry then add some of the pasta water you saved. Taste and see if you want more spices.
- Sprinkle with a bit of parsley on top and enjoy!