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Chicken and bacon go together so well, don’t you think? I was going to make hubby some spaghetti, because he likes it and it’s simple to make. Red sauce is not his favorite, so I knew on this day I would be going another route. I used the evaporated milk to form the “base” of this sauce and the shredded cheese to thicken it. The dish is really easy to make, plus it’s inexpensive and filling. Here’s how I made it.
Bacon And Chicken Spaghetti
- 1 lb thin spaghetti
- 1 cup evaporated milk
- 1/2 cup shredded bacon
- 14.5 oz can diced tomatoes
- 1 cup shredded sharp cheddar cheese
- 9 oz chicken breast (I used Perdue Short Cuts Italian)
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
Prepare the spaghetti according to the package.
Drain spaghetti when finished.
Add the evaporated milk, drained diced tomatoes, bacon and seasonings to the pot and stir well.
Add the cheese to the pot and stir well.
About now the sauce in the pot has thickened because the cheese is melting.
Add the drained spaghetti into the pot.
Add the chicken and stir well.