Artichoke Chicken Fettuccine Recipe
- 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
- 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.
1-3/4 cup: 549 calories, 20g fat (7g saturated fat), 95mg cholesterol, 871mg sodium, 52g carbohydrate (4g sugars, 3g fiber), 39g protein
Reviews for Artichoke Chicken Fettuccine
"This was very good, I made as stated, but added garlic and basil after tasting. Very fast and a lot of possibiltys."
"We really enjoyed this, excellent flavor. I will make this again."
"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."
"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!!!!!!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.