Chicken with Fettuccine Bacon and Mushrooms
Submitted by: clsc925
Who can resist the flavors of chicken, bacon and mushrooms served over pasta? This creamy pasta dish is simple to prepare and sure to be a favorite.
Ingredients
- 2 tbsp and 1/4 cup olive oil, divided
- 4 boneless skinless chicken breasts
- 1 lb fettuccine
- 1/4 cup minced onion
- 3 large cloves garlic, minced
- 8 oz white button mushrooms, sliced
- 8 oz baby bella mushrooms, sliced
- 2 oz shiitake mushrooms, sliced
- 4 slices apple wood smoked bacon; cooked, drained and chopped
- 1 tsp coarse salt, divided
- 1/2 tsp fresh ground black pepper, divided
- 3/4 cup mascarpone cheese
- 1/4 cup fresh grated Parmesan cheese, and more to pass
- 1/4 cup chopped Italian parsley
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Method
Heat 2 tbsp olive oil in a deep 12 inch skillet over medium heat. Cook chicken breasts 4-6 minutes each side, or until cooked through. Rest 5 minutes and slice thinly. Cook pasta according to package directions. Reserving 1 cup pasta water, drain pasta. Meanwhile, in same skillet, heat 1/4 cup olive oil over medium heat. Add onion and garlic then cook 2 minutes. Add all mushrooms and bacon then cook about 3 minutes. Add 1/2 tsp salt and 1/4 tsp pepper then continue cooking an additional 3 minutes until mushrooms are browned. Add pasta to skillet, stir in mascarpone and pasta water. Heat and stir over low heat until creamy. Stir in Parmesan cheese, with remaining salt and pepper. Plate pasta then top with chicken and parsley and serve. Pass additional Parmesan cheese.
Notes:
Number of Servings: 5-6
Submitted by: clsc925 ( See all of clsc925 Recipes )
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