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Monday, June 6, 2011

Bowtie Festival Copycat Recipe


I lovvvvvvve any dish that includes alfredo sauce. It can be a cheap frozen dish from the grocery store for all I care. My favorite meal to make at home is chicken alfredo. Problem is, my recipe has the most fickle alfredo recipe in the entire world. I've been making it regularly for a good 5 years now and I still screw it up big time sometimes.

Sooooooo I decided to share my 2nd fave alfredo recipe with you instead... a copycat recipe of the Bowtie Festival from Johnny Carino's. I found the original recipe here and adapted it to my liking. It's yummy and very heart-attack worthy.

You'll need:


10 oz farfalle (bow tie) pasta
4 slices cooked bacon, diced
1 tbsp butter
1 tsp chopped garlic
2 tbsp diced red onion 
1/4 cup diced Roma tomatoes
1 cooked chicken breast, thinly sliced (as a time-saver I sometimes substitute Tyson Grilled & Ready Chicken Breast Strips)
1 pinch ground black pepper
1 pinch garlic salt
1 pinch salt
2-3 c alfredo sauce

I usually make my own quick alfredo sauce. For that you'll need:

1 pt heavy cream
1 tsp pepper
2 tbsp milk
2 c shredded parmesan cheese

The funny thing about this recipe is that the original recipe said prep time is only 20 minutes. Tonight it took me around an hour and a half. I'm not saying that it can't be done in 20 minutes. I'm about 75% slower than the average person when it comes to a LOT of things. Too detail-oriented.

It's no wonder that I really hate cooking. Luckily I love food, so I'll probably keep doing it.

Anyway, 20 minutes or an hour and 30 minutes, this dish is totally worth it I promise.

I usually start with the alfredo sauce (you can prep it ahead of time & store it in the fridge):

Boil 1 pint heavy cream, 1 tsp pepper, and 2 tbsp milk.

Remove from heat & add 2 cups (or 3 or 4 :) freshly shredded parmesan cheese. Stir until it melts.


Done. Easy peasy.

Now for the pasta:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta & return to a boil. Cook, uncovered, stirring occasionally until the texture of the pasta is to your liking. Drain. Return to pot and mix in a little olive oil.


Meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes.


Remove the bacon and wipe out the skillet with a paper towel.

While the bacon cools, chop up your veggies...


And thinly slice your chicken...


Now you can chop up your bacon.


Melt 1 tbsp butter in the same skillet over medium heat. Return the bacon to the skillet, and stir in the red onion (I'm picky so I leave this out), chopped garlic, Roma tomatoes (anddd I leave these out too), thinly sliced chicken, black pepper, garlic salt, and salt.


Cook and stir until the bacon is crisp and the onions are translucent.

Almost there!

Stir in the alfredo sauce.


...Pour over the cooked pasta and enjoy!!

2 comments:

Cassia Cora said...

Just discovered you blog from this recipe. It looks delicious and I'm really stoked to know that there are other finickity people out there who order it without onions or tomatoes.
Also, I love your blog! Definitely subscribing.

Anonymous said...

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