Artichoke Chicken Fettuccine
Total TimePrep/Total Time: 30 min.
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!!!!!!