Monday, December 6, 2010

Fettuccini Carbonara-Gluten Free

1 lb. bacon, sliced
1 boneless chicken breast, thin sliced
1 onion, slivered
8 oz. sliced mushrooms
2 cloves garlic, minced
1 cup sour cream
4 oz. cream cheese
1 12-16 oz. pkg gluten free pasta, cooked
salt & pepper
fresh chopped parsley
parmesan cheese

Heat oil in skillet over medium high heat. Add bacon, onion, and garlic, cooking until bacon is evenly browned. Remove to paper towels and drain all but 1-2 TBS bacon grease from pan.

Add chicken to pan. Cook over medium high heat until lightly browned. Add mushrooms to pan. Stir-fry until a minute or two, until tender. Remove from pan or push to one side.

Turn heat to low, add cream cheese & sour cream. When mixed thoroughly and creamy, add bacon, chicken/mushrooms, & cooked pasta. Serve topped with parmesan cheese & parsley.

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