Ingredients
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3 boneless skinless chicken breasts
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1/4 cup white wine
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1 dash white pepper
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1/2 lb bacon, cut into bits
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4 teaspoons minced garlic
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1 tablespoon butter
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1 lb fettuccine pasta
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1 cup sour cream (I used lite)
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1/2 cup butter, melted
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3/4 cup grated monterey jack cheese
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1/2 cup white wine
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1/2 cup grated parmesan cheese
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1/4 cup grated mozzarella cheese
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1/2 lb mushroom, thinly sliced
Instructions
- Poach the chicken in white wine, uncovered, seasoned with a dash of white pepper, about 10 minutes. Cut into small pieces and set aside.
- Fry bacon bits till crisp. Remove from skillet and drain on a peper towel. Set aside.
- Over medium heat saute the mushrooms and garlic in butter for about 5 minutes.
- Combine chicken, bacon and mushroom garlic mixture and keep warm.
- Prepare and drain fettucine, tossing with a light coating of olive oil if desired.
- Sauce:
- Combine all sauce ingredients except parsley in a saucepan. Over low heat, mix till cheese is melted and sauce becomes smooth.
- Pour the sauce over the noodles and mix together well.
- Top with chicken, bacon and mushroom mixture.
- Garnish with chopped parsley.