Ingredients
1 cup (250 ml) 15% cooking cream
30 ml (2 tbsp.) Chopped garlic
250 ml (1 cup) grated Parmesan
1.25 liters (5 cups) no salt added chicken broth
15 ml (1 tbsp.) Chopped capers
60 ml (1/4 cup) dry (French) shallots, chopped
250 ml (1 cup) olive oil mayonnaise
20 slices of pre-cooked bacon, cut into pieces
45 ml (3 tbsp.) Chopped parsley
45 ml (3 tbsp.) Minced basil
3 skinless chicken breasts, thinly sliced
pepper to taste
350 g (about 3/4 lb) fettuccine
375 ml (1 1/2 cups) Caesar salad croutons
1/2 cup (125 ml) parmesan shavings
Preparation
In a large saucepan that can hold the fettuccine lying down, place the cream, garlic, Parmesan, chicken broth, capers, shallots, mayonnaise, half the bacon, herbs, and chicken. Season with pepper and stir.
Add the pasta and bring to a boil. Cover and cook, 12 to 15 minutes, stirring occasionally and adding chicken broth as needed until the pasta is al dente.
When ready to serve, sprinkle with croutons, remaining bacon, and Parmesan shavings.
