Sunday, December 5, 2010

Smoky Chicken Fettuccini

6 slices of bacon
1/2 cup diced onion
6 large garlic cloves, peeled
1/2 cup chopped bell pepper
1/2 cup smoked provolone cheese, grated
8 ounces fettuccine noodles
1 cup frozen peas
2 cups diced cooked chicken
1 cup half and half
1/2 tsp salt
2 TBS snipped parsley

In an 8 quart stockpot bring water to boil for pasta.  While the water is heating cut bacon into 1/2 inch pieces and cook in a large skillet until crisp.  Drain the bacon on a paper towel and set aside.  Drain the grease from the bacon but do not wipe clean.

Dice the onion and thinly slice the garlic cloves.  A mandoline great for this if you have one.  Coarsely chop the pepper and grate the cheese.  In the skillet you cooked the bacon, add the onion, garlic and bell peppers.  cook for 2-3 minutes or until tender.  Remove skillet from heat and set aside. 

Now, cook the pasta according to the package.  Add peas to the stockpot for the last 30 seconds of cooking the pasta.  Carefully drain the peas and pasta in a drainer.  Add the pasta and peas to the skillet.  Then add bacon, cheese, chicken, half and half, black pepper and salt.  Toss well to coat the pasta.  Cook and stir until sauce is slightly thickened.  Sprinkle with parsley and serve immediately.

TIPS:  If your pasta sauce gets too thick, save some pasta water to add to it as needed.

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