• 4servings
  • 40minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsCopper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 oz boneless skinless chicken breasts or tenderloin strips

  2. 1 cup cream

  3. 1/4 cup butter

  4. 1/2 cup grated or shredded parmesan cheese

  5. 1 tbsp onion flakes

  6. 1/2 tsp garlic powder

  7. 4 oz sliced mushrooms (small can or jar)

  8. 1 cup broccoli florets (fresh or thawed frozen)

  9. 4 slices bacon

  10. 6 oz fettucine

Instructions Jump to Ingredients ↑

  1. Fry the bacon slices until crisp. Remove the bacon, drain on paper towel, cool and crumble. Pour off any excess drippings (preferably into a jar in the fridge for future flavoring).

  2. Cut the chicken breasts into approximately one inch pieces Chop the broccoli florets into small pieces about the size of a dime.

  3. Fill a pasta collander or large pot with water and bring to a boil.

  4. While the water is heating melt the butter and parmesan cheese together in the skillet over medium heat. Add garlic powder & onion flakes. Stir together.

  5. Add the mushrooms and broccoli florets. Mix together and simmer.

  6. Put fettucine in the pasta cooker and cook to just soft enough to cut through with the side of a fork. Remove the fettucine and drain.

  7. Meanwhile, back at the stove, add the cream to the mixture and stir together. Add the chicken pieces and simmer until everything is tender.

  8. Finally add the fettucini and toss together to coat the pasta. Serve hot and top each serving with a tablespoon or two of crumbled bacon.


Send feedback