Chicken Boscaiola

What you need:

    • 1 lb. chicken breasts, cubed
    • 1 Tbsp. extra virgin olive oil
    • 2 Tbsp. butter, divided
    • 8 slices bacon, chopped
    • 1 large yellow onion, chopped
    • 2 cloves minced garlic
    • 1 1/4 cups heavy cream
    • 1 cup sour cream
    • 1 tsp. salt
    • 1/2 tsp. ground black pepper
    • 1 tsp. dried oregano
    • 1 tsp. dried basil
    • 2 Tbsp. fresh parsley, chopped, divided
    • 1/2 cup grated Parmesan cheese
    • 1 lb. fettuccine pasta

Directions:

    1. Melt 1 Tbsp. butter with 1 Tbsp. olive oil over medium high heat in a large skillet. Brown chicken in batches, remove, and set aside.
    2. Add your chopped bacon and cook it until it's crispy. Let drain on a paper towel-lined plate.
    3. Leave 1 Tbsp. bacon fat in the skillet and add remaining 1 Tbsp. butter. Cook onions with the garlic until the onions are translucent, about 3 to 4 minutes.
    4. Add cream, sour cream, salt and pepper, oregano, basil, parsley, and Parmesan cheese. Stir, scraping any bits of goodness from the chicken and bacon cooking that may remain on the bottom of the skillet.
    5. Once the cream mixture begins to bubble, reduce the heat to medium and cook for 2 more minutes.
    6. Meanwhile, cook fettuccine according to package directions. Reserve 1 cup of the pasta water when you drain the cooked pasta.
    7. Add chicken and bacon to cream mixture; stir. Then add fettuccine and stir. Cook for 1 to 2 more minutes.
    8. If it seems too thick, add some of the reserved pasta water to loosen it up until it reaches your desired consistency. Serve topped with fresh parsley.

Recipe from A Family Feast