Pasta Prigge

(created for Michi and her love of all things alfredo ) -Stacey Magnuson

1/2	lb	Neubergers bacon (the best!), chopped into small pieces
1/2	cup	red onion, minced
3	cloves	garlic clove, peeled and smashed
1	cup	leftover grilled or baked chicken, cut into small pieces
1	cup	chicken broth
1	pint	heavy cream

1/2	stick	butter cut into small pieces
		salt and pepper to taste
6	cups	Farfalle pasta, cooked al dente
1/2	cup	fresh Parmesan cheese, finely grated
1/4	cup	fresh Romano cheese, finely grated
1/4	cup	fresh Asiago cheese, grated

Fry bacon in skillet with onion. When onion starts turning color, add garlic and toss. Add chicken and chicken broth, scraping crusty particles off of pan as you cook (mmmm.) Add cream and butter until everything just starts to thicken. Toss in pasta. Add cheeses and season to taste. Garnish with additional parmesan or a sprinkling of parsley.

Servings: 4

Degree of Difficulty

Degree of Difficulty: Easy