Prep 20 mins
Cook 40 mins
From Cooking Light magazine with a couple of small variations -- I used the "already cooked" bacon by Oscar Meyer. I chopped up four slices. I sauteed the veggies in a little butter and added no extra fat when I sauteed the chicken. I thickened the stroganoff with a flour/water mixture instead of butter/flour mixture. I am guessing on prep time.
- 4 sliced bacon
- 1 large onion, diced
- 1 lb mushroom, sliced
- 2 garlic cloves, minced
- 2 lbs boneless skinless chicken, cut into 3/4 inch pieces
- 1 cup dry red wine
- 1 cup chicken broth
- 1 teaspoon oregano
- 1 teaspoon basil
- salt and pepper
- 4 tablespoons butter
- 4 tablespoons flour
- 1 lb fettuccine
- In a large frying pan, fry bacon.
- Retain grease; drain and crumble up bacon~ set aside.
- In bacon grease, saute onion, mushrooms and garlic until tender.
- Transfer to a 4-quart pot and add bacon.
- Using the same frying pan, saute chicken cubes until just done (add butter or oil if necessary).
- Transfer chicken to pot.
- Add wine, chicken broth, oregano and basil.
- Bring to a boil and reduce heat to simmer.
- Add salt and pepper to taste.
- Simmer on low heat for 30 minutes.
- Stir occasionally.
- Cook fettucini according to package directions.
- In a small pan, melt butter over low heat.
- Add flour slowly, stirring until smooth.
- Add to pot and stir into mixture until it thickens.
- Pour over fettucini.