Pasta w/ bacon, chicken, peas and mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Fettuccine, fresh or dried |
| 1 | Cup, shelled peas , fresh or frozen | |
| ¾ | Pound, lean bacon, cut into strips | |
| 1½ | teaspoon | Dried porcini mushrooms, reconstituted |
| 2½ | cup | Button mushrooms, sliced |
| 3 | Cloves garlic, crushed | |
| 1 | teaspoon | Black pepper, freshly ground |
| ½ | bunch | Parsley, cleaned, dried & finely chopped |
| Parsley, for garnish | ||
| 2¼ | cup | Cream |
| 1 | Pound, smoked chicken sliced thinly | |
| ⅓ | cup | Parmesan cheese, freshly grated |
Directions
1. Soak porcini mushrooms in warm water for 30 minutes, remove & squeeze water from soaked mushrooms & strain liquid through coffee filter or cheesecloth to remove any dirt. Then add filtered liquid to the pot with the reserved liquid from peas.
2. Cook peas until tender in a large sauce pan of boiling salted water: remove with a slotted spoon & set aside, reserving cooking liquid.
3. Fry bacon gently until crisp in large deep frying pan. ( I drain off most of the fat from bacon ).
4. Chop porcini mushrooms finely & add to the pan with bacon drippings.
Also add the fresh mushrooms, stir in garlic, pepper & cook briefly. Toss in parsley & cook for
30 sec..
5. Add cream & cook, stirring until the sauce comes to a boil. Gently boil until thickened & reduced, about 5 to 8 minutes.
6. Begin cooking fettuccine in the water used to cook the peas. When cooked al dente, drain, then put fettuccine back in the same pot.
7. Add chicken & peas to sauce till hot.
8. Add the sauce to the pasta in the pot & simmer till hot.
9. Serve in a bowl or on a platter that has been warmed in the oven.
10. Sprinkle with freshly grated Parmesan cheese, garnish with remaining parsley sprigs & serve.
Notes: Porcini mushrooms are optional. They can be difficult to find but offer a wonder flavor. Do not substituted half & half for cream.
Serving Ideas: SERVE WITH SALAD & SOURDOUGH ROLLS Recipe by: Vicki Wiltshire
Posted to MC-Recipe Digest V1 #382 by "Wiltshire's" <wilshire@...> on Jan 20, 1997.