Chicken Fettuccine Alfredo

Ingredients
1 package (12 ounces) fettuccine
8 bacon strips, cut into 1-inch pieces
1 pound boneless skinless chicken breasts, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cups half-and-half cream
1/2 cup shredded Parmesan cheese
1 teaspoon paprika
1/2 teaspoon coarsely ground pepper
Additional shredded Parmesan cheese

Directions
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. Saute chicken in drippings until no longer pink. Add mushrooms and green onions 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 the reserved bacon. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese. Yield: 6 servings.