Ingredients for Chicken Pasta With Sour Cream And Cheese Sauce Zwt3 Western
- Boneless Skinless Chicken Breasts
- 1 cup white wine
- dash of white pepper
- 4 slices bacon, chopped
- Mushroom
- 2 cloves minced garlic
- 2 tablespoons butter
- Fettuccine Pasta
- 1 cup sour cream
- Monterey Jack Cheese
- 1/4 cup grated Parmesan cheese
- Mozzarella Cheese
- 2 tablespoons chopped fresh parsley
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How to Make Chicken Pasta With Sour Cream And Cheese Sauce Zwt3 Western
- Poach 1 lb boneless, skinless chicken breasts in 1 cup white wine, uncovered, seasoned with a dash of white pepper, for about 10 minutes. Remove from heat and let cool slightly.
- Cut chicken into 1/2-inch pieces and set aside.
- Fry 4 slices bacon, chopped, until crisp. Remove from skillet and drain on paper towels. Set aside.
- In the same skillet, melt 2 tablespoons butter over medium heat. Add 8 oz sliced mushrooms and 2 cloves minced garlic; sauté for about 5 minutes until softened.
- Combine the cooked chicken, bacon, and mushroom-garlic mixture in a bowl and keep warm.
- Cook 1 lb fettuccine according to package directions. Drain and toss with 1 tablespoon olive oil (optional).
- **Sauce:** In a saucepan, combine 1 cup sour cream, 1 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Over low heat, stir until the cheese is melted and the sauce is smooth. Do not boil.
- Pour the sauce over the cooked fettuccine and mix well.
- Top with the chicken, bacon, and mushroom mixture.
- Garnish with 2 tablespoons chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
4g
Fat
134g
Carbs
15g
