Chicken & Shrimp Fettuccine
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company. You'll love the rich combination of bacon, chicken, shrimp and fresh baby spinach. —Taste of Home Test Kitchen
Ingredients
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8 ounces uncooked fettuccine
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4 bacon strips, chopped
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3/4 pound boneless skinless chicken breasts, cubed
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1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
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2 cups fresh baby spinach, coarsely chopped
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3/4 cup heavy whipping cream
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1/2 teaspoon dried sage leaves
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1/2 cup grated Parmesan cheese, divided
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3/4 pound peeled and deveined cooked medium shrimp
Directions
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1.
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.
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2.
In the same skillet, saute chicken in reserved drippings until no longer pink. Remove and keep warm.
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3.
Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese.
Nutrition Facts
1-1/4 cups: 483 calories, 23g fat (11g saturated fat), 169mg cholesterol, 601mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 34g protein.
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