There’s a popular Italian restaurant here in Spokane called ‘Tomato Street’. It’s one of my husbands (and his brother’s) favorite places to eat and we go there quite a bit. While I like to try a different dish on the menu each time we go there, my husband always orders the same thing. Their ‘Blackened Chicken Fettuccine’ minus the spinach. The menu describes the dish as Fettuccine in a creamy sauce with chicken, bacon and spinach. But he orders it without the spinach.
Didn’t sound too complicated to me so I tried making the dish at home and it turned out great. It may not be exactly like the restaurants and it’s definitely not near as greasy as theirs, but it’s so good, my husband requests I make it a lot and even suggested I do the recipe on my blog here. (I think that was just a ploy to get me to make it again 😉 ).
It’s not the most healthy of recipes with the bacon, cream and cheese, and that’s why I don’t make it too often. But, it’s delicious and very restaurant like, so my husband was right…it’s too good not to share with you guys.
1 Pack of Fettuccine
2 1/2- 3 Cups of shredded cooked chicken
1 tbsp olive oil
1 tbsp Cajun Seasoning
7-8 strips of bacon, cut into small pieces
3 large cloves of garlic, finely chopped
1 tsp Italian seasoning herbs
1 (15oz) Can of Chicken Broth
1 Cup Heavy cream
1 cup of shredded cheese (I used an Italian mixed blend)
1 tsp of corn starch dissolved in a little cold water
Handful of finely chopped fresh parsley
– Preheat your oven broiler on high. In the meantime add a tablespoon of olive oil and a tablespoon of Cajun seasoning to the cooked shredded chicken and mix well so that all pieces are coated in the spice.
– Spread the chicken out on a baking sheet and place it under the broiler on the middle rack for about 6-8 minutes until the chicken turns golden with some burnt black bits on it. Take it out of the oven and let it cool.
– Boil the fettuccine pasta in a big pot of well salted boiling water.
– While your pasta is cooking, fry up your diced bacon in a deep pan/ skillet until crispy.Then take the bacon out of the pan with the help of a slotted spoon and let it drain on some paper towels.
– Pour out most of the bacon grease from the pan leaving only about 2 teaspoons.
– Saute the finely chopped garlic on low heat in the same pan with the bacon grease.
– After the garlic turns soft and just about starts turning a light golden, add a teaspoon of Italian herb seasoning and pour in a small can of chicken broth. Let the broth come to a boil slowly on medium heat. Stir it occasionally.
– Once the broth starts bubbling, turn the heat down to a low and add one cup of cream, one cup of cheese and the cornflour slurry to the mix and stir well. Let it all come to a boil and then turn the heat off.
– Add the chopped parsley and the blackened chicken to the sauce and check for seasoning. Add salt if needed.
– Toss in the boiled pasta, while still hot and garnish with the bacon bits, a little cheese and fresh parsley.