Creamy Basil Alfredo Pappardelle

Ingredients

• 8 oz baby broccoli
• 4 strips of bacon
• 1/4 teaspoon olive oil
• 3 cloves garlic (minced)
• 15 oz Bertolli Creamy Alfredo Sauce
• 1/2 pound chicken (cooked & shredded )
• salt & pepper
• 1/2 lemon (juice)
• 8 oz pappardelle pasta
• Parmesan (shaved)
• mascarpone
• fresh basil

Instructions

1. 1

   Preheat oven 375 degrees. Place broccoli and bacon on foil lined cookie sheet. Roast until bacon is crispy for approximate 15-20 minutes. Toss broccoli halfway through. Then remove from oven and drain bacon of excess grease.

2. 2

   Add oil and garlic to a small skillet, over medium high heat. Stir until lightly browned, about 2 minutes. Add in Bertolli Basil Alfredo Sauce and shredded chicken and stir. Taste and add salt and pepper as needed. Reduce heat to low.

3. 3

   Cook the pasta according to package directions. Drain, return to the pot, drizzle over lemon juice and toss. Pour the sauce over the pasta stirring, until the pasta and sauce are combined, about 1 minute.

4. 4

   Plate the pasta over the broccoli and top crumbled bacon shaved Parmesan, mascarpone, and fresh chopped basil. Serve hot!