How to make it

  • 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).
  • Cut the chicken breasts into approximately one inch pieces
  • Chop the broccoli florets into small pieces about the size of a dime.
  • Fill a pasta collander or large pot with water and bring to a boil.
  • 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.
  • Add the mushrooms and broccoli florets. Mix together and simmer.
  • 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.
  • Meanwhile, back at the stove, add the cream to the mixture and stir together. Add the chicken pieces and simmer until everything is tender.
  • 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.

Reviews & Comments 5

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    " It was excellent "
    pleclare ate it and said...
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    " It was excellent "
    elgourmand ate it and said...
    Three cheers and a 5 for your daughter for keeping you from using bottled sauce. Yea, a nice twist to the std dish. The only change I would make, if my mushrooms were coming on, is fresh mushrooms. Canned and bottled are so easy (and cheep these days) that we tend to forget just how much better fresh mushrooms taste. In the US you can get an easy to do growing kit cheep. RJ
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    " It was excellent "
    spinach1948 ate it and said...
    Real nice.
    Hi 5.
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    " It was excellent "
    mjcmcook ate it and said...
    I Love this "5"FORK!!!!! recipe
    with the 'bit-of-Bacon' added for
    a little 'twist'~

    *****HAPPY HEART's DAY*****


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    " It was excellent "
    dynie ate it and said...
    I love chicken and this sounds wonderful!
    Was this review helpful? Yes Flag

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