Bacon And Sun Dried Tomato Alfredo Pasta Ww Recipes

BACON SUN DRIED TOMATO PASTA WITH SPINACH AND CREAM

Steps:

• Unless you have quick cooking pasta, set your pasta to cook while you make the sauce. Once it has cooked, drain but reserve the pasta water and cover the pasta to keep warm.
• If using sun dried tomatoes that are not in oil, soak them in boiling water while you cook everything else then drain and slice (if in oil, skip soaking and just slice).
• Cut the bacon into relatively thin slices. Warm a pan over a medium-heat and add the bacon, stirring now and then to avoid it sticking too much until it starts to release some fat.
• While it's cooking, dice the onion and garlic relatively finely (or you can prep everything ahead, if you prefer). Roughly chop the spinach.
• Add the onion and garlic to the bacon once it is just starting to brown, and cooking, stirring now and then, so that the onion and garlic soften.
• Once the onion has softened, another 5 min or so, add the cream and warm to a gentle simmer. Add the little bit of pasta water, the sliced sun dried tomatoes and spinach.
• Cook for another 2-3 minutes, stirring regularly, until the spinach wilts down in the sauce. Add the pasta and stir through well so the pasta is well covered with the sauce. Add a little more pasta water if needed.
• Serve, topped with some freshly grated parmesan (Note you can also mix a little into the sauce, if you like).

BACON AND TOMATO PASTA

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

SUN-DRIED TOMATO CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
• Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

BACON AND SUN-DRIED TOMATO ALFREDO PASTA (WW RECIPE)

Steps:

• cook pasta according to package directions; omitting salt and oil.
• drain pasta and keep warm.
• while pasta cooks, combine alfredo sauce and sun-dried tomatoes in sauce pan. cook over low heat stirring occasionally. 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump.
• while sauce cooks, microwave bacon according to package directions. crumble bacon and set aside.
• combine cooked pasta and alfredo sauce in a large bowl. top with bacon, basil and black pepper.