Chicken Fettuccine Alfredo
Fancy like a restaurant dish but tasty like homemade!
1 package (12 oz) fettuccine
8 bacon strips, cut into 1-inch pieces
1 pound boneless skinless chicken breasts, 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 the fettuccine according to package directions. In a large skillet, cook the bacon until crisp. Remove to paper towels to drain, reserving 1-2 tbsp drippings.
Saute the chicken in 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 bacon.
Drain fettuccine; place in a serving bowl. Add the chicken mixture; toss to coat. Garnish with additional cheese.
Image: Wikimedia Commons