| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, One dish me, Pasta | 4 | Servings | |
INGREDIENTS
| 9 | oz | Fettuccine, fresh or dried |
| 1 | Cup, shelled peas , fresh or frozen | |
| 3/4 | Pound, lean bacon, cut into strips | |
| 1 1/2 | ts | Dried porcini mushrooms, reconstituted |
| 2 1/2 | c | Button mushrooms, sliced |
| 3 | Cloves garlic, crushed | |
| 1 | ts | Black pepper, freshly ground |
| 1/2 | bn | Parsley, cleaned, dried & finely chopped |
| Parsley, for garnish | ||
| 2 1/4 | c | Cream |
| 1 | Pound, smoked chicken sliced thinly | |
| 1/3 | c | Parmesan cheese, freshly grated |
INSTRUCTIONS
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@cyberg8t.com> on Jan 20, 1997.
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