Cook fettuccini according to package. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towel to drain, reserving 1-2 T. drippings.
Saute chicken in drippings until no longer pink. Add mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon.
Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.
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