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Entrees

Chicken Fettuccine Alfredo

I like this because the clean up is simple, 2 pans, the preparation only takes a half an hour, and it tastes good.

1 12 oz package of good quality fettuccine

1/2 pound bacon strips, cut into 1 inch pieces

1 pound boneless chicken breasts, cubed

2 cups fresh mushrooms, sliced

6 green onions, sliced thin

1 clove of garlic, minced

1 1/2 cups half and half cream

1/2 cup shredded parmesan cheese

1 tsp. paprika

1/2 tsp. coarse black pepper

(Note: Reserve 4 Tbs. of shredded parmesan to garnish before serving)

1. Put fettuccine in boiling water and cook per box instructions.

2. In large skillet, fry bacon until crisp and drain on paper towels. Save 2 Tbs. of grease drippings in skillet.

3. Fry cubed chicken breasts in drippings till pink color is gone.

4. Add mushrooms and green onions, and saute until mushrooms until tender.

5. Add the cream, cheese, paprika and pepper. Simmer on low heat, uncovered for 8 minutes, stir as needed.

6. Stir in bacon.

7. Drain the fettuccine.

8. Combine and stir thoroughly.

9. Serve on plate and garnish with the reserved parmesan.

Makes 6 servings for normal people, 3 for me.

Submitted By: Brad Holtsberry