Chicken Stroganoff Fettuccine

"From Cooking Light magazine with a couple of small variations -- I used the "already cooked" bacon by Oscar Meyer. I chopped up four slices. I sauteed the veggies in a little butter and added no extra fat when I sauteed the chicken. I thickened the stroganoff with a flour/water mixture instead of butter/flour mixture. I am guessing on prep time."
 
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Ready In:
1hr
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a large frying pan, fry bacon.
  • Retain grease; drain and crumble up bacon~ set aside.
  • In bacon grease, saute onion, mushrooms and garlic until tender.
  • Transfer to a 4-quart pot and add bacon.
  • Using the same frying pan, saute chicken cubes until just done (add butter or oil if necessary).
  • Transfer chicken to pot.
  • Add wine, chicken broth, oregano and basil.
  • Bring to a boil and reduce heat to simmer.
  • Add salt and pepper to taste.
  • Simmer on low heat for 30 minutes.
  • Stir occasionally.
  • Cook fettucini according to package directions.
  • Drain.
  • In a small pan, melt butter over low heat.
  • Add flour slowly, stirring until smooth.
  • Add to pot and stir into mixture until it thickens.
  • Pour over fettucini.

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