Pasta W/ Bacon, Chicken, Peas And Mushrooms
| 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 | t | Dried porcini mushrooms |
| reconstituted | ||
| 2 1/2 | c | Button mushrooms, sliced |
| 3 | Cloves garlic, crushed | |
| 1 | t | Black pepper, freshly ground |
| 1/2 | 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
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. Cook peas until tender in a large sauce pan of boiling salted water: remove with a slotted spoon & set aside, reserving cooking liquid. Fry bacon gently until crisp in large deep frying pan. ( I drain off most of the fat from bacon ). 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.. Add cream & cook, stirring until the sauce comes to a boil. Gently boil until thickened & reduced, about 5 to 8 minutes. Begin cooking fettuccine in the water used to cook the peas. When cooked al dente, drain, then put fettuccine back in the same pot. Add chicken & peas to sauce till hot. Add the sauce to the pasta in the pot & simmer till hot. Serve in a bowl or on a platter that has been warmed in the oven. 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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Nutrition (calculated from recipe ingredients)
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Calories: 883
Calories From Fat: 377
Total Fat: 42.9g
Cholesterol: 136.8mg
Sodium: 1231.3mg
Potassium: 670.6mg
Carbohydrates: 77.1g
Fiber: 9.7g
Sugar: 8.4g
Protein: 49g