Ingredients
16ozbox fettuccine,(1 box)
½lbbacon
2tbspbutter
1lbchicken breast tenderloins,cut into bite size pieces
1largeonion,diced
4clovesgarlic,chopped
16ozalfredo sauce,(2 jars)
½cupparmesan cheese,grated
1tbspItalian seasoning
½tspgarlic salt
Preparation
Bring a large pot of lightly salted water to a rolling boil. Cook the fettuccini in the boiling water for about 8 minutes until cooked through yet firm to the bite; drain.
Cook the bacon in a large, deep skillet over medium-high heat for about 10 minutes until evenly browned; drain on a paper towel-lined plate. Finely chop bacon and set it aside.
Melt butter in a large skillet over medium heat. Cook and stir the chicken, onion, and garlic in the butter for about 5 minutes until the chicken is browned.
Stir in the alfredo sauce, Parmesan cheese, Italian seasoning, and garlic salt; continue to cook and stir for about 5 minutes more until the chicken is no longer pink in the center and the sauce is heated through.
Add the chopped bacon and mix to serve. Enjoy!
