Pasta W/ Bacon, Chicken, Peas & Mushrooms

Recipe Ingredients

9 oz	255g	Fettuccine fresh or dried
1 cup	237ml	-- shelled peas fresh or frozen
3/4 lb	340g / 11oz	-- lean bacon cut into strips
1 1/2 teaspoons	7.5ml	Dried porcini mushrooms
		Reconstituted
2 1/2 cups	592ml	Button mushrooms sliced
3		Garlic crushed
1 teaspoon	5ml	Black pepper freshly ground
1/2		Parsley - cleaned, dried & finely chopped
		Parsley for garnish
2 1/4 cups	533ml	Cream
1 lb	454g / 16oz	-- smoked chicken sliced thinly
1/3 cup	48g / 1.7oz	Parmesan cheese freshly grated

Recipe Instructions

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.

Source:
Vicki Wiltshire

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