The recipe called for fettuccine, but I think penne pasta works nicely, catching the sauce in the middle. This is right up there with my favorite pasta recipes. ENJOY!
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- ½ pound bacon chopped (about 8 slices)
- 1 ½ cups sliced mushrooms (Baby Bella)
- 1 cup diced onions
- 4 cloves chopped garlic
- 1/8 cup sherry
- 1 ¼ cups half and half
- 1 cup sour cream
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh basil
- ½ cup grated parmesan cheese
- 1 pound penne pasta
- In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and butter until melted and frothy.
- Working in two batches, add in chicken and brown on all sides, about 5 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
- Place the bacon in the same pan and cook until it is crispy. Remove bacon to paper towels, chop and reserve.
- Drain off all bacon fat but reserve two tablespoons,half of which gets used in next step.
- Put one tablespoon of bacon fat in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.
- Add the second tablespoon of bacon fat back into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.
- Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.
- Add in half and half, sour cream, salt, pepper, oregano, basil, and parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken.
- Cook penne pasta according to package directions. When draining reserve one cup of pasta water.
- Add cooked chicken and bacon back to sauce and stir.
- Add cooked penne and cook over low to medium heat for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.
Slightly adapted from: http://www.afamilyfeast.com