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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo
“This is a family-favorite recipe, and one of the best things about it is that you only need two pans. My son does the dishes, so the less for him to clean, the happier he is!” Sandy Schmitzer — Swartz Creek, MI
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 package (12 ounces) 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 teaspoon paprika
  • 1/2 teaspoon coarsely ground pepper
  • Additional shredded Parmesan cheese

Directions

  • 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 mushrooms and
  • green onions; cook until mushrooms are tender. Add garlic; cook 1
  • minute longer. Stir in the cream, cheese, paprika and pepper. Reduce
  • heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon.
  • Drain fettuccine; place in a serving bowl. Add chicken mixture; toss
  • to coat. Garnish with additional cheese. Yield: 6 servings.
© Taste of Home 2013

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Chicken Fettuccine Alfredo (continued)

Nutrition Facts: 1-1/3 cups equals 441 calories, 14 g fat (7 g saturated fat), 86 mg cholesterol, 380 mg sodium, 44 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013