Alice Springs Chicken Pasta Recipe
Alice Springs Chicken Pasta will be your favorite copycat meal when you get to Outback. A one pot meal perfect for a weeknight!
Ingredients
- 4 slices Bacon chopped
- 1 teaspoon Olive Oil
- 2 pounds Chicken Breast sliced into strips
- 1 teaspoon Season Salt
- 16 ounces Portobello Mushrooms sliced
- 1/2 teaspoon Salt
- 3/4 cup Mayonnaise
- 3 tablespoons Dijon Mustard
- 1/3 cup Honey
- 1 32 ounce carton Chicken Broth
- 1 cup Water
- 16 ounces Dried Rigatoni Pasta
- 1 teaspoon Paprika
- 2 1/2 cups Cheddar Cheese
Instructions
- Cook bacon in a deep skillet until crispy.
- Remove bacon to a paper towel line baking sheet and set aside.
- Remove the bacon grease from the skillet and place skillet over medium heat.
- Add olive oil to the same skillet.
- Add chicken strips and season chicken with seasoning salt.
- Cook chicken until no longer pink, remove chicken and set aside.
- Add mushrooms to the same skillet. Sprinkle mushrooms with salt.
- Cook mushrooms for about 5 minutes or just until they begin to soften.
- Remove mushrooms and set aside.
- Combine mayo, mustard and honey together in a small bowl.
- Combine chicken broth, water and mayo mixture in the skillet and bring to a boil.
- Add rigatoni, cover and cook for 12-15 minutes or until pasta is al dente and liquid has reduced and thickened slightly.
- Return chicken and mushrooms to pan.
- Stir in 2 cups of cheese and half of the bacon; stir.
- Top pasta with remaining 1/2 cup of cheese and the rest of the bacon.
- Broil pasta on low until cheese is melted and bubbly.
Nutrition
Calories: 913kcalCarbohydrates: 87gProtein: 62gFat: 30gSaturated Fat: 12gSodium: 1797mgFiber: 3gSugar: 17g
Tried this recipe?Let us know how it was!