1. Soak porcini mushrooms in warm water for 30 minutes, remove & squeeze water from soaked mushrooms & strain liquid through coffee filter or cheesecloth to remove any dirt. Then add filtered liquid to the pot with the reserved liquid from peas. 2. Cook peas until tender in a large sauce pan of boiling salted water: remove with a slotted spoon & set aside, reserving cooking liquid. 3. Fry bacon gently until crisp in large deep frying pan. ( I drain off most of the fat from bacon ). 4. Chop porcini mushrooms finely & add to the pan with bacon drippings. Also add the fresh mushrooms, stir in garlic, pepper & cook briefly. Toss in parsley & cook for 30 sec.. 5. Add cream & cook, stirring until the sauce comes to a boil. Gently boil until thickened & reduced, about 5 to 8 minutes. 6. Begin cooking fettuccine in the water used to cook the peas. When cooked al dente, drain, then put fettuccine back in the same pot. 7. Add chicken & peas to sauce till hot. 8. Add the sauce to the pasta in the pot & simmer till hot. 9. Serve in a bowl or on a platter that has been warmed in the oven. 10. Sprinkle with freshly grated Parmesan cheese, garnish with remaining parsley sprigs & serve. Notes: Porcini mushrooms are optional. They can be difficult to find but offer a wonder flavor. Do not substituted half & half for cream. Serving Ideas: SERVE WITH SALAD & SOURDOUGH ROLLS Recipe by: Vicki Wiltshire Posted to MC-Recipe Digest V1 #382 by "Wiltshires" on Jan 20, 1997.