| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless chicken; cut in thin strips |
| 1 |
pt |
Heavy cream |
| 1/2 |
cn |
(small) black olives; sliced |
| 2 |
tb |
Olive oil |
| 8 |
oz |
Mushroom; sliced |
| 1/2 |
lb |
Bacon; crumbled |
| 2 |
tb |
Butter |
| 4 |
tb |
Fresh parsley; chopped |
| 1 |
|
Sprig green onion; diced fine |
| 16 |
oz |
Bow tie pasta or fettucine |
| 2 |
|
Cloves garlic; minced |
| 1/4 |
c |
Parmesan cheese |
| 1 |
ts |
Thyme |
INSTRUCTIONS
1. Saute Chicken, mushrooms,onion and garlic in olive oil and butter until
cooked through. 2. Add olives, parsley,thyme, and cream and simmer. 3. Cook
pasta and drain. 4. Crumble bacon in chicken sauce mixture. 5. Pour chicken
sauce mixture over pasta and serve.
Enjoy!
Recipe by: Debbie
Posted to TNT Recipes Digest by XPalmBayX@aol.com on Feb 11, 1998
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