With the required ingredients, I made a chicken alfredo with carmelized onions and bacon over cellentani pasta.
Here is our cast of characters: Cellentani pasta, alfredo sauce, thick sliced bacon, chicken tenderloins, and an onion. Not shown is the pat of butter I started it all off with.
I like to work on building flavors so I wanted to start with a base in a skillet that would handle everything. So in goes the butter!
and the thick sliced bacon that I cut into smaller pieces.
Then the chopped onion. I only added half of the onion at this point and in hindsight would have waited on the bacon to crisp a little more before adding it
mmm...bacony, oniony yumminess
After the onions carmelized and the bacon crisped up enough I set them aside and threw the chicken tenders in to cook. I sliced them into slightly larger than bite size pieces.
I added in the other half of the onion at this point and let it sweat a bit. Again, layering up the yumminess!
I added in the jar of alfredo sauce. I would have tried to make my own sauce, but I have not had any luck with cream based sauces in the past and I wasn't going to try my luck tonight. I just wasn't feeling like losing a meal to scorched cream.
I kind of took artistic license with the "macaroni" portion and used a heavier, heartier macaroni pasta rather than the traditional elbow. I wanted something that could hold it's own with this heavy sauce.