Sunday, December 11, 2011

Chicken Fettuccine Alfredo

1 pkg. (12 oz.) fettuccine
8 strips bacon, cut into 1 inch pieces
1 lb. boneless skinless chicken breasts, cubed
2 c. sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1 1/2 c. half-and-half cream
1/2 c. shredded Parmesan cheese
1 tsp. paprika
1/2 tsp. coarsely ground pepper
Additional shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. Saute chicken in drippings until no longer pink. Add the mushrooms, green onions, and garlic; saute until mushrooms are tender. Stir in the cream, cheese, paprika, and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.  Makes 6 servings.

Notes: I goofed - the recipe for Alfredo sauce that I originally had up in this post didn't match what was in the picture.  As of 1/1/12 it now does.  I have left the recipe that I originally posted below for reference.  We had it and liked it, but don't have a photo of it.  Also, as can be seen in the photo, we didn't have fettuccine and used spaghetti instead. Source: Prairie 4th Ward cook book.

Alfredo Sauce

1 pkg. cream cheese
1 c. milk
1 stick butter (can be halved)
3/4 c. Parmesan cheese
Garlic salt to taste, or salt and white pepper
Optional: cooked chicken, broccoli, bacon, etc.

1. On low-medium heat, warm up the ingredients in a medium-sized pan.  Do not allow this to boil.
2. Whisk periodically as it is heating to blend everything together.
3. Serve over pasta.

Notes: Great served with steamed broccoli and garlic chicken over angel hair pasta.  Add different cheeses for different flavors.  Source: Brittany's family cookbook (contributed by Kimberly).

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