Chicken Bacon and Mushroom Fettuccini
- 1 pound chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- 1 pound fresh or dry fettuccine
- 1 1/2 tablespoons butter
- 4 slices bacon, chopped
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 3 cups mushrooms (any variety), sliced
- 1 cup beef stock (optional)
- 1/2 cup light sour cream
- 1/4 cup milk
- 1/3 cup fresh parsley, roughly chopped
- salt and pepper to taste
- 1/4 cup parmesan cheese, finely grated
Brush chicken with oil. Bring a grill pan to medium heat and grill chicken until cooked through. Set aside and cover tightly with foil to keep warm.
Bring a large saucepan of water with 1/2 teaspoon salt to a rolling boil over medium-high heat, and cook fettuccini according to packet directions making sure to stir every few minutes so it doesn’t stick to the bottom. Drain and set aside.
Meanwhile, begin the pasta sauce while the fettuccini cooks.
Heat a frying pan to medium heat, and add butter. Saut’ bacon for 3 minutes, then add garlic, onion, mushrooms, and pepper, and cook until soft (approx. 5-8 minutes).
Add stock and let the sauce simmer for about 3 minutes.
Stir in sour cream, milk and parsley. Slice chicken and add to sauce.
Return the cooked pasta to the large saucepan it was cooked in and toss it together with the sauce.
Serve immediately with parmesan cheese.
- If you feel like a more adult version of this recipe, try using a mixture of mushrooms such as button, shiitake, and a small handful of dried porcini mushrooms. Pour a cup of boiling water over the dried mushrooms, allowing them to steep in the water for ten minutes. Remove the mushrooms from the water and reserve the water. Chop the mushrooms and add them to the sauce along with the other mushrooms. Replace the beef stock with the mushroom liquid. You can also add a small glass of white wine to the sauce along with the stock/liquid but be sure to let the alcohol cook off for a few minutes.