Bacon Tomato Fettuccine Alfredo
Seasoned tomatoes, broccoli and bacon combined with a rich and creamy Alfredo sauce. Quick and easy to make, a recipe you will make again and again.
1 pound (16 ounce) box fettuccine4-6 slices slices bacon, cooked and roughly chopped2 cups fresh broccoli florets1/2 stick butter1/2 cup whipping cream1/2 cup whole milk2 cups freshly grated Parmesan cheeseSalt and black pepper to taste2 (14.5 ounce) cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz, drained
- Cook fettuccine according to package directions.
- In a saucepan, bring water to a boil, add broccoli; cook 3 minutes or to desired tenderness. Rinse with cold water to stop cooking. Drain well and set aside.
- To make the Alfredo sauce, melt butter in a medium saucepan or skillet. Add the cream and milk to the butter; cook until heated through, do not boil. Season with salt and pepper. Add the cheese and stir until melted and smooth.
- To the Alfredo sauce add the bacon, broccoli and diced tomatoes. Stir until heated through. Add cooked pasta to the sauce and toss to combine.
Option: Add 2 cups diced cooked chicken.