• 3 slices Pancetta or bacon, sliced
  • 1 chicken breast, sliced into 1/2 - inch pieces
  • 1/4 cup all-purpose flour
  • 1 cup low sodium chicken stock
  • 1 cup milk
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup frozen peas
  • Salt and pepper to taste or 1/2 teaspoon of my favorite Slap Ya Mama
  • 1/2 pound cooked angel hair or your favorite pasta

Sunday afternoon. Our boys are back on campus and Mike and I have been working around the clock on all of the new things happening for Cooking with Elise! We’re excited and exhausted at the same time. Our tummies rumble…is it dinner time already? Oh, my, let’s look and see what we can make as quickly as possible. We need something quick, comforting and delicious! Looking around we see chicken, bacon and peas. Aha! I know what we can make! Mike: “That sounds like a plan!” And, man, was it -delicious!

In a saute pan (I like using my cast iron skillet) render the bacon and then remove onto a paper towel and set aside.

Add your chicken to the pan and saute until browned all all sides about 5 minutes. Add flour and cook for one minute. Add chicken stock and let simmer for one minute. You will notice that the stock will thicken up quickly. Add the milk and the cheese and allow the sauce to thicken and the cheese to melt, about three minutes. Return bacon to the pan, add spices and peas adn heat through.

Serve over pasta and enjoy!

Always be sure to cook your past in salted water!