Bug’s Food Memo: Honey Milk Sauce with Chicken and Bacon on Pasta
This was an experimental thing I made yesterday with stuff I had lying around in my fridge. beingevil asked me how I made it so I’ll do my best to explain. I’m bad at writing recipes because I don’t measure things and have no idea how to estimate, but taste it every once and a while and it should be fine!
Bay leaf and other herbs
Salt and pepper
Pasta of choice
Boil the pasta as normal. While it’s cooking, slice the shallots, onions, bacon and chicken into little bite size chunks. Drain the pasta when it’s done and toss it with a bit of olive oil so the pasta doesn’t stick together and leave it.
Heat up a saucepan and put a large dollop of honey onto it. It will substitute for oil. Fry everything in the honey (I usually do the bacon first so that it’s crispy), adding more as it burns away. If it needs more oil but you think it’s getting too sweet, use olive oil.
After the chicken is seared on all sides (you don’t want it to be overcooked), put the pasta into the saucepan and pour in a generous amount of milk, one bay leaf, whatever herbs you want, and some salt and pepper. Let the milk boil down and taste. Make sure to stir so that the pasta doesn’t burn while you’re letting the milk evaporate.
When that’s done taste it and make any adjustments. Add more honey or salt or pepper or whatever.
Then take it off the pan and serve!
NOTE IT IS EVEN BETTER IF YOU PUT GRATED CHEDDAR CHEESE IN IT IT’S WAAAY BETTER.