Ingredients
¼ cup / 50 ml olive oil
4 piece of Bacon cut into medium cut
1 cup / 250 ml mushrooms
1/2 cup of White Sweet Onions
1/4 cup of Green Onions
½ cup / 125 ml red peppers, julienne (optional)
1 tsp / 5 ml garlic, minced
6 oz / 170 g raw chicken breast, cubed
1 oz / 30 g tequila
½ fresh lime
2 cups / 500 ml 33% whipping cream
4 cups / 1 liter cooked fettuccine
Canadian Recipes of The Great White North
Method:
Take out your favorite deep sauté pan and set it on top of the stove. Cook off your bacon first - not crispy - just cooked. Take bacon off and place on paper towel. Remove any bacon fat from pan. Place Bacon back into pan.
Add the olive oil and turn heat to medium heat. Add sliced fresh mushrooms and white onions. Saute' for a couple of minutes.
Add the raw cubed chicken breast and let cook for five minutes, stirring mixture off and on. You can add the chopped green onions now if you wish - or wait until the last step.
Take the pan off the burner and flambé with tequila. Return to stove and squeeze lime juice into the pan. Add the whipping cream and parmesan
cheese.
Add optional chopped julienne red peppers ( thin strips)
Add cooked fettuccine to the pan, lower the heat to a simmer and let cook until it begins to pull away from the pan. Arrange fettuccine dish in your favorite pasta bowl and enjoy. Goes great with fresh garlic and soya butter on toasted panini bread! (Another Recipe)
Compliments of Chef Bari Demers,
Copyright 2013 Bari Demers.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written prior permission of the author.
Published 2003 by Chef Bari - Chef Bari:
Division in conjunction with Trafford Publishing.
Second Edition 2007
