Tuesday, January 22, 2008

Smoked Chicken with Mushrooms and Pasta

We received a young smoked Arkansas chicken from my brother. We thought it would go well in a cream sauce. Dice or slice about 6 oz. of smoked, cooked chicken and set it aside. In a saute pan brown a slice of bacon, remove and put with the chicken. Saute in the bacon fat 8oz. sliced mushrooms, 4 sliced green onions including their tops, 1/2 bell pepper (we like to buy a few slices of various colors off the salad bar in the grocery; cheaper than buying a whold pepper when you don't need a whole one). When the veggies are crisp-tender add 4T white wine, bring to the boil and add 1/4 pint whipping cream. Simmer gently until the pasta is done. We like a "shaped" pasta for this kind of sauce. Just before serving add the chicken and bacon to the sauce and heat through. Garnish with a bit of green onion and top with parmesan cheese if you wish. We served it with green peas, crusty bread and a dry white wine.



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