Ingredients
1 package (12 ounces) fettuccine8 bacon strips, cut into 1-inch pieces1 pound boneless skinless chicken breasts, cubed2 cups sliced fresh mushrooms6 green onions, thinly sliced1 garlic clove, minced1-1/2 cups half-and-half cream1/2 cup shredded Parmesan cheese1 teaspoon paprika1/2 teaspoon coarsely ground pepperAdditional shredded Parmesan cheese
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings.
Saute chicken in drippings until no longer pink. Add mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon.
Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.
