Bacon, Mushroom and Chicken Pasta

image :  Bacon, Mushroom and Chicken Pasta


  • 375 g fettuccine
  • 6 slices bacon, chopped
  • 1 tablespoon olive oil
  • 1 lb (500g) skinless, boneless chicken thighs, chopped
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 2 cups sliced cremini (brown) mushrooms
  • 1 cup chicken broth
  • 1/2 cup dry sherry
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 teaspoons chopped fresh thyme
  • 1 cup frozen green peas
  • 1 cup finely grated, fresh parmesan cheese


Cook pasta in a large pot of boiling water for 12 to 15 minutes or until al dente.

Meanwhile, cook bacon in a large frying pan over medium heat for about 5 minutes or until browned and slightly crisp. Put bacon on paper towel and discard the fat.

Heat oil in same pan. Add chicken and cook, stirring for about 8 minutes or until browned. Add onion, garlic and mushrooms. Cook, stirring occasionally, for about 5 minutes or until softened.

Add broth, sherry, salt, pepper and thyme and cook for about 5 minutes or until sauce is thickened slightly. Add bacon and peas and cook for 3 minutes or until peas are hot. Add pasta. Stir in the parmesan cheese.

Serves 4.