Mike and I really liked this! We hope you enjoy it too!
1 pkg. (12 oz.) fettuccine noodles
8 bacon strips, cut in 1-in. pieces
1 lb. 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. black pepper
Additional shredded Parmesan cheese
Cook fettuccine according to pkg, directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 2-3 Tbsp. drippings. Saute chicken in drippings until no longer pink. Add the mushrooms, green onions and garlic; saute until mushrooms are tender.Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon. Drain fettuccine noodles; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.
Yield: 6 servings