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Artichoke Chicken Fettuccine

“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.

4 ServingsPrep/Total Time: 30 min.

Ingredients

8 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into 1-inch strips
4 Wright® Brand Bacon strips, diced

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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 Hellmann's® Real Mayonnaise

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Directions

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.
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 cheese and artichokes. Remove from the heat; stir in

2 of 2

Artichoke Chicken Fettuccine (continued)

Directions (continued)

mayonnaise and chicken mixture. Drain fettuccine; serve with chicken
mixture. Yield: 4 servings.

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

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.