Creamy Chicken Bacon and Pea Pasta

Directions

1. Cook the linguine noodles in a pot of salted boiling water according to package directions. Reserve one cup of pasta water, then drain the noodles and set aside.
2. In a large nonstick skillet over medium heat, cook the chopped bacon for 3-4 minutes, until some of the fat has rendered and the bacon is partially cooked.
3. Reduce the heat beneath the pan to medium-low. Add the sliced shallots, chopped asparagus, and a small pinch of salt. Cook, stirring occasionally, for 3-4 minutes until the vegetables are tender.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Slowly stir in the Belfonte Vitamin D Milk and Belfonte Heavy Whipping Cream. Increase the heat beneath the pan to medium and bring the liquids to a gentle simmer. Cook for 5-6 minutes, stirring frequently, until the liquids have reduced by about half.
6. Stir in the peas and shredded chicken, then add the cooked pasta noodles and sprinkle the Parmesan cheese over the noodles. Toss to evenly coat the noodles in sauce and mix all of the ingredients together.
7. For a creamier sauce, add the reserved pasta water ¼ cup at a time, tossing it into the pasta until it reaches your desired creaminess (you may not need the entire cup).
8. Season to taste with salt and pepper, then serve with more parmesan cheese on top if desired.

Notes

• Adjust any ingredients! This pasta is really flexible, so feel free to add more or less of any of the ingredients to fit your taste. (More vegetables, less chicken, etc.!)
• Swap the rotisserie chicken for leftover grilled chicken breast or chicken thighs.
• Swap the asparagus for broccoli, green beans, or bell peppers.
• Use your favorite pasta! Fettuccine, spaghetti, or penne will work.
• Don’t skip the pasta water; it adds flavor and helps create a smooth, creamy sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings