It's the bacon in this dish that really sends it into the stratosphere!
1 package (12 oz) fettuccine
8 bacon strips, cut into 1-in pieces
1 pound boneless, skinless chicken breats, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cups half-and-half cream
1/2 cup 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 the bacon until crisp. Remove to paper towels to drain, reserving one to two tablespoons drippings.
Saute the chicken in the drippings until no longer pink. Add the mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce the 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 addt'l cheese.
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