Ingredients

How to make it

  • melt butter in a saucepan
  • add garlic and saute over low heat (do not brown butter)
  • add bacon and cook over low heat
  • add chicken and season lightly (taking into account that bacon imparts saltiness)
  • cook over low heat for 10 minutes
  • add the mushrooms and cook, stirring occassionally
  • stir in dill
  • toss in pasta and serve

Reviews & Comments 9

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    " It was excellent "
    chef_irish ate it and said...
    It's Gooooood...
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    " It was excellent "
    tinadc ate it and said...
    Perfect meal for the working moms that still wants to feed the family yummy food---high 5 gf
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  • lovebreezy 14 years ago
    Sounds very tasty.
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  • andreac 14 years ago
    Thanks El. you're dead right. i do that sometimes, but to move things along faster I precook the chicky. thanks for the tip :)
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    " It was excellent "
    elgourmand ate it and said...
    You got to watch the Bear; he's a dag; aren't you bear? Another irascible old coot like myself. Love this recipe and you're right about the flavors. you'd get more flavor if you skinned and boned the chicken and added it with the bacon to cook rather than boiling it first? More work maybe but double cooked is not going to have as much flavor.Ah well, what do I know. Definitely no tomato here. RJ
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  • andreac 14 years ago
    No huni, the idea of this dish is to keep the flavours simple and flowing. If you add tomato the undertones would be gone. And yes, the cream may be substituted for Creme fraiche, i do that sometimes. And the dill is there, check the ingredients luv.
    I have a different idea for your basil and tomato ;)
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  • bear 14 years ago
    no tomato!,Nah! what I think you need is creme fraiche, dill would just go so well. Tomato with basil, creme fraiche with dill, the smoked bacon with this will be divine,H.xxx
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  • momoften 14 years ago
    Bacon and chicken are a great flavor combination. Sounds simple and delicious.
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    " It was excellent "
    chefmeow ate it and said...
    Sounds good to me, love everything about this recipe. Great job and a high 5.
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