Chicken Casserole Pasta

700 gms chicken thigh, deboned

2 tbsp minced garlic

2 tbsp calamansi juice

1 tbsp salt

¼ tsp pepper

¼ cup all-purpose flour

100 gms bacon, chopped

2 tbsp butter

¼ cup onions, chopped

2 tbsp minced garlic

½ tsp dried basil

2/3 cup chicken stock or water

1 cup spinach leaves, washed

½ cup canned button mushrooms, cut into halves

1 pc red bell pepper, julienned

2 packs ALASKA CREMA

½ cup grated quickmelt cheese

3 tbsp parmesan cheese

500 gms fettuccine or any pasta, cooked according to package directions

Procedure:

Marinate chicken pieces in garlic, juice, salt and pepper for at least 2 hours.

Dredge in flour and set aside.

In a saucepan, cook bacon until slightly browned. Add in butter and saute in onions, garlic and basil.

Add in chicken and brown on both sides. Pour in stock and bring to a quick boil.

Add vegetables and ALASKA CREMA. Simmer for 5 minutes over medium heat. Add in cheese and cook for 5 more minutes. Season to taste with salt and pepper. Pour over pasta and serve immediately.