Chicken Charlie Alfredo w/ Bacon & Sun-dried Tomatoes!

The recipe has ruined me for all other Alfredo dishes!

Okay people prepare to be dazzled. Prepare to have your spouses and your family and friends drop to their knees and bow their heads in your presence. This dish delivers everything but dollar bills from your Grandma’s purse. I promise!

By the way. Meet Charlie Alfredo. He really has nothing to do with this recipe. I just like to call him, “Charlie Alfredo” and share this photo whenever possible. (hee hee. HI CHARLIE!)

 

Charlie Tortellini

This recipe starts off in the most delicious way possible! Let’s fry some bacon! Six pieces will definitely do!

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While the bacon is cooking, I grate almost a full cup of Asiago cheese and chop up about 1/4 cup of sun-dried tomatoes. You may wish to add more tomatoes, but they have carbs, so I limited them in my recipe.

Once this bacon has delivered on making your home smell delightful and it’s reached the desired brownness, remove it from the pan and set aside but do NOT do a THING with that bacon grease! You want that!

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Here are my ingredients (bacon, cheese & sun-dried tomatoes) getting ready to be added to the pan. This is prior to my crumbling the bacon. I find if I do this at the last minute, it keeps the bacon crumbles from detouring to my mouth.

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To the grease, add in a couple of garlic cloves, minced. They will sizzle quickly, so be prepared to add the chicken almost immediately. Prior to cooking this chicken, you will want to rinse it and pat it dry, then season liberally with Salt and pepper and I also used Trader Joe’s “21 Season Salute” (I adore that stuff!), but you don’t have to. Here you are just aiming to brown the chicken on both sides. No need to try to cook it through. This takes about 2 or 3 minutes on each side. When it’s brown, remove it and set it aside.

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When the chicken is removed from the pan, add in 1/2 cup of chicken stock and with a wooden spoon or whisk, scrape up all the lovely bits of flavor. Here is where I cheated and used store-bought Alfredo sauce rather than make my own. Hey. This is a week night dish. Cutting corners is totally acceptable except for one thing. IF you are keto or low carb, you will want to read the label of your preferred sauce. Most of them have too many carbs for my taste, so I choose to use Rao’s because it doesn’t. (It’s not cheap, but it’s worth it to me.)roas

Whisk continually while you add in the sauce and then keep whisking as you add in the cheese, sun-dried tomatoes and all but one piece of chopped bacon. IF the sauce appears to be too thick, add in some more chicken stock. Bring up to a slow simmer.

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While your chicken is simmering, spiralize three zucchini. I pulled out another large cast iron skillet and sauteed the zoodles in butter, olive oil, salt, pepper and granulated garlic. Just as they were getting tender, I sprinkled in half a cup of Parmesan cheese to give it body.

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Lastly, season again with salt and pepper. Add the chicken back, cover and let simmer for twenty minutes. When you are ready to serve, stir in one Tablespoon of butter (use the real stuff!), sprinkle the remaining bacon and whatever fresh herb you prefer. Here I have added basil and parsley.

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All that’s left is to dish up your zoodles and top it with a piece of chicken and lots of sauce. I don’t add my zoodles to the sauce prior because I feel the zoodles get soggy. By all means, do what you like to do here. This would be delicious over Alfredo noodles, too.

Bonus: If you eat bread, a nice, crusty piece of garlic bread would be wonderful!


Chicken Charlie Alfredo with Bacon & Sun-dried Tomatoes

Serves 4

Ingredients:
4 large boneless, skinless chicken breasts.
3 cloves garlic, chopped
6 pieces of bacon, crumbled
1 15oz jar of Rao’s Alfredo Sauce
¾ cup freshly grated Asiago cheese
¼ cup sun-dried tomatoes (more if you don’t care about carbs)
1 cup chicken stock (possibly more if your sauce is too thick)
1 teaspoon freshly cracked pepper
½ teaspoon salt (Asiago cheese is very salty)
2 Tablespoons freshly chopped Basil
1 Tablespoon freshly chopped parsley
1 Tablespoons butter

Optional: If you have it, you can add additional seasoning your chicken with Trader Joe’s “21 Season Salute”, but it’s not necessary.

For the zoodles:
3 medium zucchini spiralized
2 Tablespoons butter
2 Tablespoons olive oil
1 Teaspoon granulated garlic
¼ cup freshly grated Parmesan

Directions:

Prepare the chicken by rinsing, patting dry and seasoning both sides with salt and pepper. Set aside.

Assemble the ingredients: grate the Asiago cheese, chop the sun-dried tomatoes, chop the garlic, chop the herbs and then set aside.

In a large cast iron skillet set to medium heat, cook the bacon until crispy, then remove and set aside. Quickly stir in the chopped garlic letting it sizzle only for about 30 seconds, then add in the chicken.

Cook until browned on both sides (about 2-3 minutes per side). No need to cook the chicken all the way through at this step. Brown it and remove it from the pan. Do NOT drain the bacon fat.

Deglaze the pan by whisking in ½ cup of chicken stock making certain to pick up the brown bits from the bottom of the pan. Whisk in the jar of Alfredo Sauce, then whisk in the cheese, tomatoes and all but one piece of the crumbled bacon. Bring up to a simmer and then add the chicken back to the pan making sure to coat both sides. Cover and let simmer for 20 minutes.

When the chicken is cooked through, just prior to service, stir in 1 tablespoon butter and the fresh herbs and then top it with the remaining bacon.

Serve over zoodles or pasta or alone with a side of lovely Asparagus!

 

 

 

Roman-ish Chicken

If you are like me and are not a fan of dark meat, this recipe will convert you. I promise.

My poor husband has to live with all of my silly food likes and dislikes. He is a guy who really loves all types of food and though I love to cook, I confess that I’m not a fan of some of the things he really loves. Dark meat happens to be one of his favorites. Each time we’re at the store together he gravitates to chicken thighs and suggests we make them. Stubbornly, I refuse because I hate dark meat. (Well I used to refuse until I found this recipe!)

Just look at that photo up there! With this cast of characters, how can anyone not like this recipe! The bonus is that it’s super easy (and cheap) to make!

First you lay out your chicken pieces making sure to pat them dry. After seasoning them with salt and pepper, brown them on both sides in a dutch oven. It isn’t necessary that they cook all the way through at this point. You are just looking for a nice color on both sides. When this is to your satisfaction, remove the pieces and set aside.

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Using the same pan, cook the bacon three quarters of the way to crisp, then add in the rest of the vegetables to saute until soft. Don’t forget to season and reseason every step of the way!

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Once your veggies have reached the desired consistency, add in a can of diced tomatoes, half of a cup of dry white wine, half of a cup of chicken stock, half of a cup of your favorite marinara (I use only Rao, because it’s Keto-approved. You may also make your own fresh marinara if you choose.) Here I threw in a whole bunch of fresh herbs from my garden and also more fresh cracked pepper and salt.

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I let this simmer for a few minutes to allow the flavors to marry and then I add back in the chicken. It’s not a beautiful picture, from here I let the chicken and the sauce simmer for about twenty minutes to allow the chicken to cook through. Charlie suggested last time that olives would be great in this. I agree. I also think artichokes would be tasty as well.

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Once it’s all cooked through, all that remains is to serve it over whatever your heart desires OR to serve it alone with a side of green vegetables. This will do well over rice, pasta, zoodles and even quinoa.


Roman-Ish Chicken
Serves 6

Ingredients:
4 boneless, skinless chicken thighs (you may use bone in, skin on if preferred)
2 boneless, skinless chicken breasts (you may use bone in, skin on preferred)
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
1 medium onion, chopped or sliced (however you prefer)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
6 pieces of bacon, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Optional Ingredients:
¾ cup thinly sliced eggplant (I grow Japanese eggplant, so that’s what you are seeing in the photo)
½ cup sliced olives (whatever type you like)
¾ cup jarred quartered artichokes

Directions:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Using the same pan over medium heat, add the bacon & cook it until it’s just about crisp, then add the onions and peppers (and whatever other fresh veggies you may decide to add), and cook until tender (about five minutes or so). Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Add the stock. Stir. Return the chicken to the pan and bring the mixture to a boil. IF you are adding jarred olives and/or artichokes, you would add them here. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Just prior to serving, stir in the parsley and capers.