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Artichoke Chicken Fettuccine

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

“My mother-in-law created this recipe after enjoying a similar dish on a trip to Denver,” writes Winnie Struse of Hereford, Arizona. A medley of artichokes, red pepper and chicken create a lovely entree when paired with pasta and a creamy sauce.

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 4 bacon strips, diced
  • 1/4 cup chopped onion
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup whole milk
  • 1 teaspoon Dijon mustard
  • 2 tablespoons grated Parmesan cheese
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 2 tablespoons mayonnaise

Directions

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, bacon, onion and red pepper until chicken is no longer pink; drain and keep warm.
  2. In a large saucepan, melt butter; stir in flour until smooth. Gradually add the broth, milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Stir in cheese and artichokes. Remove from the heat; stir in mayonnaise and chicken mixture. Drain fettuccine; serve with chicken mixture.

Nutrition Facts

1-3/4 cups: 549 calories, 20g fat (7g saturated fat), 95mg cholesterol, 871mg sodium, 52g carbohydrate (4g sugars, 3g fiber), 39g protein.

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