Chicken Fettuccine

A very festive dish.  This chicken fettuccine recipe is anything but simple.  My cousin, Jen, actually taught me this recipe, so thanks a lot cuz!  Love lots!  The recipe is good for 20 persons or more, so you can adjust the recipe for smaller group.

Ingredients:
1 kilo fettuccine pasta, cooked according to package direction
1 cup chicken hotdog, sliced
1 small can button mushrooms, sliced
1/2 cup bacon, chopped
1 whole chicken breast
1/2 cup butter
1 can cream of condensed chicken
1 cup all purpose cream
1 cup evaporated milk
1 cup grated cheddar cheese
1 tbsp minced garlic
1 medium size onion, chopped
1/4 tsp Italian seasoning

Procedure:
Boil and cook chicken breast in 2 cups of water.  Once cooked, remove from bone and cut into strips or bite size.  Reserve 1 cup of the chicken stock.

In a large saucepan with a little bit of oil, cook the bacon until lightly crispy.  Add in the butter and saute garlic and onion until translucent.  Add button mushrooms and let it cook for about a minute.  Put in the sliced hotdogs and cook for another minute.

Next, add the all purpose cream, cream of condensed chicken, evaporated milk, chicken strips and chicken stock.  Mix well and let it cook until it starts to boil.  Add in the cheddar cheese and Italian seasoning and continue to cook until the cheese has completely melted.  Season with salt and pepper to taste.  When the mixture has thickened a little, remove from heat and top on your fettuccine pasta.  Serve and enjoy.