Fettucine a la Jen

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Fettucine with bacon, peas, and mushrooms, in a sort of chicken gravy. Mmmm...quick, easy and tasty - the kids liked this one too!

Preparation time: 10 mins
Cooking time: 20 mins

Serves: 4


1 box (1 lb) fettucine
4 slices bacon, chopped into 1/4 - 1/2 inch bits
1 Tbsp olive oil
1/2 cup diced onions
1 cup sliced mushrooms
1 Tbsp chopped garlic
3 Tbsp flour
1 1/2 cups chicken stock
1 Tbsp red wine vinegar
1 cup frozen peas
1/4 cup chopped parsley
Salt & pepper


Boil a pot of water, throw in some salt, and add the fettucine to it. Cook according to package directions.

In the meantime, cook the bacon over medium heat until crisp in a large saute pan. Remove bacon from pan, and remove all but 2 Tbsp of the rendered bacon fat. Add the olive oil, then add the onions and mushrooms, cooking over medium heat until onions are translucent and mushrooms are golden brown, about 5 minutes. Add salt and pepper to taste, then add the garlic and cook for a minute. Add the flour, and cook for another minute. Stir in chicken stock and raise the heat a little until the gravy bubbles and thickens a little. Add the red wine vinegar, the frozen peas and the chopped parsley. Stir until the peas are heated through, then season to taste with salt and pepper. Toss the sauce with the cooked fettucine, top with the cooked bacon, and serve immediately.

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