*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My family loved it! I modified it somewhat though. I used half and half but only 1 1/2 cups chicken broth which kept it from getting so runny. Also I cooked the sauce with some of the bacon grease and added 2 tbsp minced garlic and 1/4 tsp ground onion; it gave the sauce a great flavor! Will definitely make it again!
After reading the reviewers that had problems with thickening the sauce I used the tip of creating a roux with 2 tbs each of butter and flour before adding the chicken broth and cream. I also used 1.5 cups of broth and 2 cups of half and half. I let it reduce for a good while - at least the 30 minutes that the recipe called for. It worked! The sauce was plenty thick. Next time I would use more linguine or cut the sauce ingredients. It was a bit too saucy. I would also add more green vegetables like fresh green beans and broccoli.
I agree with the previous reviewer - the sauce won't thicken the way it should. The flavor is really good, though, so I will make it again, with some changes. Before combining the cream and broth, I'm going to make a roux of butter and flour (2 tablespoons of each) by melting the butter, then adding the flour and stirring. Then I will add the broth and cream and proceed as directed. I will probably also add a couple more pieces of bacon. Other than that, this recipe is YUMMY.
Really good but due to the previous reviews of thin sauce I made adjustments but kept the ingredients the same. I rendered the bacon in a pan and set aside on towel reserving a few (4-5) tablespoons of bacon grease whisked in 2 tablespoons flour and whisked for 30 seconds. Added 1 1/2 cup chicken broth and simmered for 2-3 minutes until thick added 2 cups half and half and the chicken and simmered for 10 minutes and added the peas and the cheese crumbled bacon and salt pepper and garlic powder. Very good thick sauce.
We tried this recipe and were very impressed! I did make a couple changes....I added the cheese to the broth and cream when it reduced and it really helped thicken it. Also I added a few cloves of minced garlic didn't use bacon and substituted broccoli for the peas!! Yummo!!! Love it!!
I skipped the bacon and added garlic powder to my sauce a dash of paprika salt pepper. I knew it wouldn't be as thick since I used half & half so I mixed some cornstarch with broth to thicken... Pretty easy and I only simmered my sauce about 30 min.:)
good and easy meal. i too used half and half instead of heavy cream and did a roux to start even so the sauce was a little runny but really it was fine once it's all together with the chicken peas and noodles. it makes a whole lot of sauce so i served the sauce and noodles separately and have lots of sauce for another meal. will be great with shrimp too! much better than jarred alfredo sauce.
I started this recipe to a T and after an hour I still could not get the sauce to thicken so I ended up adding an extra cup of parm and it was the perfect consistency. It is a very tasty sauce and perfect with the bacon chicken and peas. I served over garlic chive pasta and DH just loved it.
As written - I thought it was a good basic recipe. The simmered chic broth and cream left the sauce runny but verrrrry tasty PLUS I love that anyone can expand on it. Will make again with additions which may include: rosemary or even basil in the simmering cream (depending on taste trying to achive) I could also see sauting the chicken with perhaps garlic and onions. Thanks!