Wednesday, March 9, 2016

Parmesan Chicken Fettuccine

This pasta was absolutely fantastic! It had all of my favorites in it! Broccoli, Bacon, Mushrooms and a delicious homemade sauce! What could be bad about it! This recipe is adapted from Go Bold with Butter.

1 lb fettuccine
3 cups broccoli florets
3/4 cup  butter
3/4 teaspoon salt
1/2 teaspoon pepper
2 boneless skinless chicken breast (cubed)
1 small onion (chopped)
2 garlic cloves (minced)
1/2 cup sliced mushroom
3 cups whipping cream
1 1/2 cups grated Parmesan cheese
6 slices bacon (cooked and crumbled)

Cook the pasta according to directions and add the broccoli for the last 3 minutes. Heat 2 tablespoons of butter in a skillet. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute the chicken over medium heat until it's cooked through.  Remove and set aside. Add two more tablespoons of butter to the skillet and saute the onion and mushrooms for 3 minutes then stir in the garlic and cook for another minute.  Remove from skillet and set to the side. Mix together 1/2 cup of butter and heavy cream in a sauce pan. Stir until the butter is melted. Add the remaining salt and pepper to the cream mixture. Stir in the parmesan cheese until it is melted. Toss in the chicken, onion and mushroom mixture and half of the bacon. Pour over the drained pasta and broccoli and stir together. Serve topped with extra parmesan and the remaining bacon.

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