Chicken Fettuccine Alfredo with Bacon Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese. Yield: 6 servings.
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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.