Side Pannel
Pasta W/ Bacon, Chicken, Peas and Mushrooms
Pasta W/ Bacon, Chicken, Peas and Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Poultry
Ingredients List
- 9 oz Fettuccine, fresh or dried
- 1 Cup, shelled peas , fresh or
- -frozen
- 3/4 Pound, lean bacon, cut into
- -strips
- 1 1/2 ts Dried porcini mushrooms,
- -reconstituted
- 2 1/2 c Button mushrooms, sliced
- 3 Cloves garlic, crushed
- 1 ts Black pepper, freshly ground
- 1/2 bn Parsley, cleaned, dried &
- -finely chopped
- Parsley, for garnish
- 2 1/4 c Cream
- 1 Pound, smoked chicken sliced
- -thinly
- 1/3 c Parmesan cheese, freshly
- -grated
Directions
1. Soak porcini mushrooms in warm water for 30 minutes, remove & squeeze
water from soaked mushrooms & strain liquid through coffee filter or
cheesecloth to remove any dirt. Then add filtered liquid to the pot with
the reserved liquid from peas.
2. Cook peas until tender in a large sauce pan of boiling salted water:
remove with a slotted spoon & set aside, reserving cooking liquid.
3. Fry bacon gently until crisp in large deep frying pan. ( I drain off
most of the fat from bacon ).
4. Chop porcini mushrooms finely & add to the pan with bacon drippings.
Also add the fresh mushrooms, stir in garlic, pepper & cook briefly. Toss
in parsley & cook for
30 sec..
5. Add cream & cook, stirring until the sauce comes to a boil. Gently boil
until thickened & reduced, about 5 to 8 minutes.
6. Begin cooking fettuccine in the water used to cook the peas. When cooked
al dente, drain, then put fettuccine back in the same pot.
7. Add chicken & peas to sauce till hot.
8. Add the sauce to the pasta in the pot & simmer till hot.
9. Serve in a bowl or on a platter that has been warmed in the oven.
10. Sprinkle with freshly grated Parmesan cheese, garnish with remaining
parsley sprigs & serve.
Notes: Porcini mushrooms are optional. They can be difficult to find but
offer a wonder flavor. Do not substituted half & half for cream.
Serving Ideas: SERVE WITH SALAD & SOURDOUGH ROLLS
water from soaked mushrooms & strain liquid through coffee filter or
cheesecloth to remove any dirt. Then add filtered liquid to the pot with
the reserved liquid from peas.
2. Cook peas until tender in a large sauce pan of boiling salted water:
remove with a slotted spoon & set aside, reserving cooking liquid.
3. Fry bacon gently until crisp in large deep frying pan. ( I drain off
most of the fat from bacon ).
4. Chop porcini mushrooms finely & add to the pan with bacon drippings.
Also add the fresh mushrooms, stir in garlic, pepper & cook briefly. Toss
in parsley & cook for
30 sec..
5. Add cream & cook, stirring until the sauce comes to a boil. Gently boil
until thickened & reduced, about 5 to 8 minutes.
6. Begin cooking fettuccine in the water used to cook the peas. When cooked
al dente, drain, then put fettuccine back in the same pot.
7. Add chicken & peas to sauce till hot.
8. Add the sauce to the pasta in the pot & simmer till hot.
9. Serve in a bowl or on a platter that has been warmed in the oven.
10. Sprinkle with freshly grated Parmesan cheese, garnish with remaining
parsley sprigs & serve.
Notes: Porcini mushrooms are optional. They can be difficult to find but
offer a wonder flavor. Do not substituted half & half for cream.
Serving Ideas: SERVE WITH SALAD & SOURDOUGH ROLLS
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