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Artichoke Chicken Fettuccine

 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 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

2 of 2

Artichoke Chicken Fettuccine (continued)

Directions (continued)

  • mayonnaise and chicken mixture. Drain fettuccine; serve with chicken
  • mixture. Yield: 4 servings.
Nutritional 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: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now