Artichoke Chicken Fettuccine Recipe

4.5 4 8
Artichoke Chicken Fettuccine Recipe
Artichoke Chicken Fettuccine Recipe photo by Taste of Home
Publisher Photo

Artichoke Chicken Fettuccine Recipe

Read Reviews
4.5 4 8
Publisher Photo
“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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 4 Jones Dairy Farm Dry-Aged 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 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 mayonnaise and chicken mixture. Drain fettuccine; serve with chicken mixture. Yield: 4 servings.
Originally published as Artichoke Chicken Fettuccine in Simple & Delicious January/February 2008, p28

Nutritional Facts

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

  • 8 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 4 Jones Dairy Farm Dry-Aged 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
  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. Yield: 4 servings.
Originally published as Artichoke Chicken Fettuccine in Simple & Delicious January/February 2008, p28

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Reviews forArtichoke Chicken Fettuccine

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grandma karyn User ID: 6889895 170058
Reviewed Aug. 9, 2014

"This was very good, I made as stated, but added garlic and basil after tasting. Very fast and a lot of possibiltys."

MY REVIEW
luigimon User ID: 1692040 98361
Reviewed Sep. 26, 2013

"We really enjoyed this, excellent flavor. I will make this again."

MY REVIEW
HoMiPa User ID: 6718919 170005
Reviewed Sep. 10, 2013

"Made this tonight - it was divine! I love artichokes, and I've had a can sitting in my pantry for awhile - trying to find just the right recipe before I just opened the can and ate them all. I used a whole box of linguine (fettuccine wasn't available when I was food shopping this week), and sliced up 3 whole boneless chicken breasts (whatever that weighed). I also used 2% vice whole milk, as that is what I keep in my fridge. I also used 4 slices (whole, entire length of package) of turkey bacon, as I always have that in my fridge as well. The sauce was perfect - lighter than an alfredo or cabanara sauce - not to heavy or thick. If you wanted a heavier, thicker sauce, I'm sure substituting heavy cream for the milk would do the trick. The amount I made was enough for a more than filling serving for me, and two same size servings for my teen son. I have 3 servings left, and am going to see how this freezes - pasta separate from sauce, as I didn't combine once everything was cooked. I've never frozen cooked pasta without sauce before, so not sure how that will work out. I will make this again, and it is probably something I'll make for company - it's that good."

MY REVIEW
sharonkaykramer User ID: 2211842 169101
Reviewed Jul. 27, 2013

"This was good, my boyfriend and I enjoyed eating it, but when eating we thought of different things to add. Celery, more red pepper, green pepper, mushrooms, so will try that when I make next time. I used 2% milk instead of whole milk because that is what we buy for our house, also, didn't have regular Dijon so used honey Dijon. Salt & pepper was used to flavor at the table plus additional parm/romano cheese.We had smoked chicken leftover from another meal, so used that in this recipe.....GOOD!!!!!!"

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