MUSHROOM CHICKEN
FETTUCCINE

1/2 cup chopped sliced bacon                                             1/2 tblsp. minced garlic 
3 tblsp. butter                                                                      1 tblsp. chopped parsley 
1 lb. boneless, skinless chicken breasts sliced                       1 cup milk (or half & half is richer)
4 oz. fresh chopped mushrooms or 3/4 oz. dried                  1 cup sour cream  
(Pistol River Mushrooms are the best)                                   Dash of Mushroom Parmesan Seasoning
1/4 cup chopped onion                                                         Salt and pepper to taste
1/4 cup finely chopped celery                                               1- 12oz. package fettuccini noodles
                                                       
 Fry the bacon then discard 1/2 the fat. Add the butter and sauté the onions, celery, and garlic for about 2 min. add the chicken and sauté until almost done, then add the mushrooms and sauté 2 min. more. Add the milk and sour cream and stir until thickened. Add the salt, pepper and parsley. Pour over cooked noodles, Sprinkle with Mushroom Parmesan Seasoning and serve. Serves 4 

BACK to Mushroom recipes

 Note: When using dried mushrooms just soak in hot tap water for about 10 min. rinse, chop to size then use them in the recipe.