- 8 oz baby broccoli
- 4 strips of bacon
- ¼ teaspoon olive oil
- 3 cloves garlic minced
- 15 oz Bertolli Creamy Alfredo Sauce
- ½ pound chicken cooked & shredded
- salt & pepper
- ½ lemon juice
- 8 oz pappardelle pasta
- Parmesan shaved
- fresh basil
Preheat oven 375 degrees. Place broccoli and bacon on foil lined cookie sheet. Roast until bacon is crispy for approximate 15-20 minutes. Toss broccoli halfway through. Then remove from oven and drain bacon of excess grease.
Add oil and garlic to a small skillet, over medium high heat. Stir until lightly browned, about 2 minutes. Add in Bertolli Basil Alfredo Sauce and shredded chicken and stir. Taste and add salt and pepper as needed. Reduce heat to low.
Cook the pasta according to package directions. Drain, return to the pot, drizzle over lemon juice and toss. Pour the sauce over the pasta stirring, until the pasta and sauce are combined, about 1 minute.
Plate the pasta over the broccoli and top crumbled bacon shaved Parmesan, mascarpone, and fresh chopped basil. Serve hot!
Chicken should be precooked and shredded.
Serving: 4g | Calories: 2038kcal | Carbohydrates: 200g | Protein: 75g | Fat: 101g | Saturated Fat: 44g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 555mg | Sodium: 3057mg | Potassium: 870mg | Fiber: 12g | Sugar: 18g | Vitamin A: 4308IU | Vitamin C: 241mg | Calcium: 282mg | Iron: 8mg
*Nutrition information is a rough estimate.
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