| 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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