Fettuccine with Chicken and Bacon - Updated Recipe

I think I've finally found the perfect combination for my Spaghetti with Bacon and Garlic Sauce recipe. It's still very similar, but I've made a few additions, I've also changed the name.

Chicken and Bacon Fettuccine

Ingredients

500g dry fettuccine

2 chicken breast fillets

250g bacon (I cut most of the fat off)

2 teaspoons minced garlic

4-5 spring onions

1 can (375mls) low fat evaporated milk

sea salt and black pepper

chili flakes, to taste (I only use a pinch)

Directions

Set a large pot of water to boil for the pasta. Add salt to the water onces it's boiling, if desired.

Slice chicken breasts in half horizontally, so you're left with two breast-shaped pieces, this helps them cook more quickly. Season chicken breasts well with sea salt and ground black pepper. Fry until golden brown in a small amount of olive oil. Set aside when just cooked.

Add a tiny bit more olive oil to the pan if needed and gently saute garlic, add bacon that has been sliced into 1/2" squares and saute until cooked. Add evaporated milk and scrape the bottom of the pan. Leave on a medium/high heat to start reducing the sauce. Add in chopped spring onions and sliced chicken breasts and allow the sauce to reduce a little. Add a pinch of chili flakes. If the sauce gets too thick, add water until the desired consistency. Once at the desired consistency, turn the heat off.

Add pasta to the boiling water and follow the directions on the packet. My fettuccine takes 11 minutes, but I always set the timer for two minutes less than that to check if it's done. Once done, drain pasta and return to the pot. Add the chicken and bacon sauce to the pasta and mix gently with a pasta spoon.

Impossible Quiche

 

I made Impossible Quiche for dinner a couple of weeks ago because I forgot to take meat out of the freezer - hate when that happens. 

What's Impossible Quiche, you ask? Well it's quiche that doesn't have a pastry crust, but it does have flour in the mix which puts a light crusting on the bottom of the mixture. I was shocked at how much my family, including my three young children, LOVED it. Not only did they ask for seconds, but they begged me to make it again "very soon, how about tomorrow?"

I looked in my fridge and pantry to see what I could whip up. I had eggs, milk, and cheese in the fridge. Some bacon in the freezer. Onion in the pantry. I immediately thought I'd whip up a quiche. Then I realised I didn't have any pastry and didn't really have time to make my own. I Googled "crustless quiche" and came up with Impossible Quiche. There were many recipes for similar things. I didn't have anything fancy like chorizo in the house, so I settled for a very basic Quiche Lorraine-style impossible quiche.

Going by the comments on the Taste.com.au site, I adjusted the recipe a bit. Here's what I came up with and it was delicious. I didn't even think to take a photo of  the finished product, but it's similar to the one the site up, only with different ingredients.

It was delicious, but not quite perfect. The first time I cooked it I used only 5 eggs and used a mixture of milk and cream, but it came out way too heavy. I'll definitely only use milk in this recipe from now on.

Late Thursday afternoon I forgot the meat again and this is how I modified the recipe again.

Impossible Quiche

Ingredients

6 large eggs

1 1/2 cups milk

1/2 cup SR flour

1 large onion

250g bacon, most of the fat cut off

grated cheese, I'm guessing it was about 1- 1 1/2 cups

salt and pepper to taste, I usually go fairly heavy on the salt with eggs

chopped parsley

1 Tbs olive oil

Directions

Preheat oven to 190C/375F

Heat oil in frypan. Finely dice onion and saute until translucent. Chop bacon and toss in same frypan as cooked onions and fry off for a few minutes. Transfer to a plate covered in paper towels to drain and cool.

In a bowl, whisk up the rest of the ingredients.

When bacon/onion mix is cool enough spoon half of it into the egg mixture and give it a whisk. Transfer this to your quiche pan/pie plate. Gently drop spoonfuls of the rest of the bacon/onion mix on top of the quiche.

 

Bake for 35mins.

Notes

The first time I tried the original recipe, all the bacon and onion sank to the bottom of the quiche. Not ideal. This time it was cooked through evenly in the quiche and perfect.

Now, the original recipe says to cook it for 45 minutes, both times my version has cooked well before that time. The first time I used one less egg and only 1 cup of liquid (half cream/half milk) and when I checked the oven at 25 minutes, it was well and truly done, if not a little overdone.

This past Thursday, my second attempt and the recipe above, I checked it at 25 minutes to see how we were going and decided to give it another 10. It came out much better. And tasted much nicer than my first attempt. It's definitely going to a dish I make often.