Recipe - Pasta W Bacon Chicken Peas And Mushrooms

9 ounce Fettuccine, fresh or dried
1 Cup, shelled peas , fresh or
frozen
Three fourths Pound, lean bacon, cut into
strips
1 One half teaspoon Dried porcini mushrooms,
reconstituted
2 One half cup Button mushrooms, cut or sliced up
3 Cloves garlic, crushed
1 teaspoon Black pepper, freshly ground
One half bn Parsley, cleaned, dried &
finely chopped
Parsley, for garnish
2 One fourth cup Cream
1 Pound, smoked chicken cut or sliced up
thinly
1/3 cup Parmesan cheese, freshly
grated

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
Recipe by: Vicki Wiltshire

Posted to MCRecipe Digest V1 #382 by "Wiltshire's" wilshire@cyberg8t.com
on Jan 20, 1997.