So yummy! The picture isn't very pretty, sorry!
1 pkg. (12 oz.) fettuccine
8 bacon strips, cut into 1-in. pieces
1 lb. boneless, skinless chicken breasts, cubed
2 c. sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 c. half-and-half cream
1/2 c. shredded Parmesan cheese
1 tsp. paprika
1/2 tsp. coarsely ground pepper
Additional shredded Parmesan cheese
*Cook fettuccine according to package directions.
*Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 Tbsp. drippings. Saute chicken in drippings until no longer pink. Add the mushrooms, green onions and garlic; saute until mushrooms are tender.
*Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon.
*Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese. Yield: 6 servings.