Pasta w/ bacon, chicken, peas and mushrooms

4 Servings

Ingredients

Quantity Ingredient
9 ounces Fettuccine, fresh or dried
1 Cup, shelled peas , fresh or frozen
¾ Pound, lean bacon, cut into strips
1½ teaspoon Dried porcini mushrooms, reconstituted
2½ cup Button mushrooms, sliced
3 Cloves garlic, crushed
1 teaspoon Black pepper, freshly ground
½ bunch Parsley, cleaned, dried & finely chopped
Parsley, for garnish
2¼ cup Cream
1 Pound, smoked chicken sliced thinly
⅓ cup Parmesan cheese, freshly grated

Directions

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@...> on Jan 20, 1997.

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