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.
- 3 boneless skinless chicken breasts
- 59.14 ml white wine
- 0.25 ml white pepper
- 226.79 g bacon, cut into bits
- 226.79 g mushroom, thinly sliced
- 19.71 ml minced garlic
- 14.79 ml butter
- 453.59 g fettuccine pasta
- 236.59 ml sour cream (I used lite)
- 118.29 ml butter, melted
- 177.44 ml grated monterey jack cheese
- 118.29 ml white wine
- 118.29 ml grated parmesan cheese
- 59.14 ml grated mozzarella cheese
- chopped parsley
- 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.
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!
Tasty but the sauce didn't quite come together. But I didn't have as much cheese as listed, so maybe that was the problem.
I only made the sauce and unfortunately my husband and I thought it was bland. It looks great as a recipe but somehow it did not fit what we were looking for in a cheese cream sauce. Thanks for posting, it definitely looked and sounded great!