Smoky Chicken Fettuccini

The Pampered Chef

This is so good and goes together quickly if you have leftover cooked chicken.

6 slices bacon
1/2 cup diced onion
6 large cloves garlic, peeled
1/2 cup coarsely chopped red bell pepper
1/2 cup (2 ounces) grated smoked Provolone or cheddar cheese
12 ounces uncooked fettuccini noodles, broken in half
1 cup frozen peas, or frozen chopped spinach
2 cups diced cooked chicken
1 cup half and half
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons snipped fresh parsley


1. Bring water to a boil in large pot. Meanwhile, cut bacon into 1/2-inch pieces. Cook bacon over medium heat in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Drain grease from skillet (do not wipe out).
2. Dice onion. Thinly slice garlic. Coarsely chop bell pepper. Coarsely grate cheese, set aside. Add onion, garlic and bell pepper to skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Remove skillet from heat; set aside.
3. Meanwhile, cook pasta according to package directions. Add peas to pasta pot; carefully drain pasta and peas. Add pasta and peas to skillet. Add bacon, cheese, chicken, half and half, black pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.

Yield: 6-8 servings