It’s time for an original post! You know what I like even more than avocado or bacon? Avocado WITH bacon. And chicken. But I didn’t want a sandwich or a salad – I was looking for something warm and cozy. So I started making a cream sauce. And it turned out so well I felt the need to share!
2-3 servings of your preferred pasta
1/2 cup broth (I used chicken; vegetable would also work)
1/4 cup cream (I used 35% MF lactose free whipping cream, unwhipped of course)
5-6 strips bacon
2-3 breasts of chicken or chicken fillets in bite-sized pieces
1 tbsp oil of choice for frying (I used coconut oil)
50g (1 3/4 oz) finely grated Havarti cheese
Salt & Pepper
Cook pasta as package directs. Cook bacon and set aside on paper towel to drain. In skillet, heat the oil and start the chicken frying.
In a small saucepan, heat the broth. Turn to low, and stir in the cream. Dice the avocado and add to sauce. Puree. Don’t beat too much or the whipping cream will get too thick! (I used a stick blender right in the pot. You may wish
to transfer to a blender or just add the avocado already mashed.)
When warm, add the grated cheese and allow to melt in. Sauce should be fairly smooth. Add a dash of garlic powder and S&P to taste.
Crumble/tear the bacon into small bits and stir into sauce along with fully cooked chicken pieces. Serve over pasta.
Possible variations I may try in the future:
– adding chopped tomato at the last minute
– adding a bit of onion or onion powder
– other kinds of cheese – mozzarella? mexican melting cheese? parmesan?