Ingredients
1/3 cup cream cheese
1/4 cup parmesan cheese
3 strips bacon, cooked
1/2 tbsp chopped garlic
1/4 cup chopped mushrooms
small handful of spinich
gorgonzola to taste
salt and pepper to taste
2 chicken breasts
2 cups of alfredo sauce
1 pound fettucine cooked
1/2 cup white wine
Preparation
saute the mushrooms, bacon, garlic, and spinach together. deglaze with the wine. let the wine evaporate a little and remove from the burner. mix the cheeses and the mushroom mixture together. let cool in the refrigerator for 3 hours. pound the chicken out to about a 1/3 of an inch thick.preheat your oven to 425 put your chicken on a cookie sheet with aluminum foil on itscoop out the cheese mixture about a 2 inch ball into the center lightly push down. cook in the ovenfor about 10 - 15 minutes while thats cooking heat your sauce to a simmer and add the noodles be sure to coat them nicely plate up the noodles after the chicken is done cut them in half and fold the 2 halfs together and top the pasta with them and a little parmesan cheese. voila a great dish.
