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Artichoke Chicken Fettuccine Recipe

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“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.

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4 Servings
Prep/Total Time: 30 min.

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

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, bacon, onion and red pepper until chicken juices run clear and vegetables are tender; drain and keep warm.
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. Stir in Parmesan cheese and artichokes. Remove from the heat; stir in mayonnaise and chicken mixture. Drain fettuccine; serve with chicken mixture. Yield: 4 servings.

Artichoke Chicken Fettuccine published in Simple & Delicious January/February 2008, p28

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