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Add a few slices of bacon to a chicken and pasta dish to get the salty, smoky flavor we all crave. Photo credit: Marc Matsumoto from No Recipes.
8 ounces spaghetti
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch chunks
2 tablespoons flour
4 slices bacon
1 cup milk
4 ounces (1/2 package) cream cheese, at room temperature
1 1/2 teaspoons McCormick® Basil Leaves
1 1/2 teaspoons McCormick® Garlic Powder
1/2 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
Cook spaghetti as directed on package. Drain well. Meanwhile, toss chicken with flour. Set aside. Cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Set aside.
Remove all but 1 tablespoon drippings from skillet. Add chicken; cook and stir 4 minutes or until golden brown. Stir in milk, cream cheese and seasonings until well blended. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Cut bacon into bite-size pieces. Add to skillet. Place spaghetti in serving bowl. Add chicken mixture; toss well. Serve immediately.
(Amount per serving)
This was a very tasty dish.....used sauce as a gravy over mashed potatoes and served with steamed asparagus and a side lettuce salad. So very good ....husband request it again!
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So easy and quick! I made this on a week night for dinner. Will definitely make this again and put it in the rotation for dinners! Hubby loved it as did I !!