Recipe by pattikay in L.A.
I found this in Bernard Clayton's Cooking Across America. I've had this cookbook for years and it's the first thing I've made from it! The original name of the dish is "Pasta Prima Peschke", named for a chef on a ranch in Wyoming who made it up, but that's not very descriptive, so I changed it. I also changed some of the amounts - I only used half of the butter and bacon and chicken called for in the original and it was plenty.
Top Review by pearl.dougall
Great reciepe. My favorite chicken Pasta receipe so far. I mix the chicken, mushrooms and garlic with the sauce and then add to the noodles (I used penne). Then I topped it off with mozzarella and put in the oven at 350 for 15 to 20 mins or untill the cheese is slightly brown. I haven't have bacon to add yet but I am sure that would make it even better!
- 3 boneless skinless chicken breasts
- 1⁄4 cup white wine
- 1 dash white pepper
- 1⁄2 lb bacon, cut into bits
- 1⁄2 lb mushroom, thinly sliced
- 4 teaspoons minced garlic
- 1 tablespoon butter
- 1 lb fettuccine pasta
- 1 cup sour cream (I used lite)
- 1⁄2 cup butter, melted
- 3⁄4 cup grated monterey jack cheese
- 1⁄2 cup white wine
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup grated mozzarella cheese
- chopped parsley
Directions See How It's Made
- Poach the chicken in white wine, uncovered, seasoned with a dash of white pepper, about 10 minutes. Cut into small pieces and set aside.
- Fry bacon bits till crisp. Remove from skillet and drain on a peper towel. Set aside.
- Over medium heat saute the mushrooms and garlic in butter for about 5 minutes.
- Combine chicken, bacon and mushroom garlic mixture and keep warm.
- Prepare and drain fettucine, tossing with a light coating of olive oil if desired.
- Combine all sauce ingredients except parsley in a saucepan. Over low heat, mix till cheese is melted and sauce becomes smooth.
- Pour the sauce over the noodles and mix together well.
- Top with chicken, bacon and mushroom mixture.
- Garnish with chopped parsley.