Thursday, January 25, 2007

Pepper fettuccine with chicken and bacon

I made pepper fettuccine with my new pasta roller - I used a regular egg dough recipe and added in cracked pepper. Other types of pasta can be substituted in this recipe - try dried fettuccine, linguine, or a tubular pasta like penne or rigatoni.

Pepper fettuccine with chicken and bacon
Serves 2

6 oz pasta (I used pepper fettuccine, but feel free to substitute another fresh or dried pasta)
1 and 1/2 cups cooked shredded chicken (I used dark meat, white meat will work too)
4 slices of thick cut bacon, coarsely chopped
1/2 cup diced red bell pepper
1/4 cup parmigiano reggiano cheese
1 tablespoon lemon juice
1 tablespoon chicken stock
1 tablespoon fresh chopped parsley
salt and pepper to taste

Cook the pasta in salted boiling water according to package directions. Heat a medium sized pan over high heat. Add bacon and turn heat down to medium. Cook the bacon until it's slightly crispy. Drain off all but 1-2 teaspoons of the bacon fat from the pan. Add the red bell pepper to the pan, saute for 1-2 minutes. Add the chicken and a pinch of salt and pepper, cook until the bell peppers are tender and chicken is heated through. Add the lemon juice and chicken stock, cook for a 3 minutes. Take the chicken mixture off the heat, stir in parmigiano reggiano cheese and cooked pasta. Season to taste with salt and pepper and garnish with chopped parsley.


Anonymous said...

I am going to cook your pepper fettuccine with chicken and bacon tonight. It sounds really good!

Bob CALKins

Anonymous said...

I tried this with dry pasta and my family loved it! Thanks, Karen