Chicken Pasta With Sour Cream and Cheese Sauce (Zwt3 Western)

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.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

• Sauce

• 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

1. Poach the chicken in white wine, uncovered, seasoned with a dash of white pepper, about 10 minutes. Cut into small pieces and set aside.
2. Fry bacon bits till crisp. Remove from skillet and drain on a peper towel. Set aside.
3. Over medium heat saute the mushrooms and garlic in butter for about 5 minutes.
4. Combine chicken, bacon and mushroom garlic mixture and keep warm.
5. Prepare and drain fettucine, tossing with a light coating of olive oil if desired.
6. Sauce:
7. Combine all sauce ingredients except parsley in a saucepan. Over low heat, mix till cheese is melted and sauce becomes smooth.
8. Pour the sauce over the noodles and mix together well.
9. Top with chicken, bacon and mushroom mixture.
10. Garnish with chopped parsley.