- 8 ounces uncooked fettuccine
- 4 Jones Dairy Farm Dry-Aged Bacon strips, chopped
- 3/4 pound boneless skinless chicken breasts, cubed
- 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
- 2 cups fresh baby spinach, coarsely chopped
- 3/4 cup heavy whipping cream
- 1/2 teaspoon dried sage leaves
- 1/2 cup grated Parmesan cheese, divided
- 3/4 pound peeled and deveined cooked medium shrimp
- 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.
- In the same skillet, saute chicken in reserved drippings until no longer pink. Remove and keep warm.
- 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. Yield: 5 servings.
Reviews forChicken & Shrimp Fettuccine
"Delicious recipe and the whole family loved it. I added a little extra sage and I replaced whipping cream with cream cheese and butter like another reviewer suggested. Also used dairy-free parmesan substitute. Will be making this again!"
"We all liked this dish. I used chicken and ground Italian turkey sausage. I only added 1/3 can of tomato and used part almond milk and whipping cream to cut back on some of the fat. I added some mushroom to make it a little bit more hearty. For added flavor, I added 1 tablespoon of pesto sauce. I paired this with a garden salad."
"Made this last night and really enjoyed it. I used half and half in place of whipping cream, but otherwise I followed the recipe as written. We will be fixing it again."
"Good recipe but when followed exactly it lacks flavor. It has potential and next time I would add more garlic, basil, and salt."
"Loved it using another reviewer's idea of creamed cheese and butter instead of heavy cream."
"I made this dish with 4 oz of cream cheese and two tablespoons of butter instead of heavy cream. Seasoned the chicken with salt, pepper, onion powder, and garlic powder. I used everglades seasoning instead of sage. May need to add a little water if you make it this way. My new favorite dish!! YUM-O!!"
"Delicious! Made this for my "Sweetheart" for Valentine's Day and he loved it...we both did!"
"Really good. I doubled the recipe. I used olive oil to saut? the shrimp and fry the chicken. We tasted flavor in this because the canned tomatoes had spices with them. If not for that, I think it may have lacked flavor. Definitely high calorie."
"This was really rich and yummy. I will admit I goofed and didn't get the shrip cooked when i picked them up. I just cooked them at home with salt an pepper. It was fine that way, but I think having them steamed at the store with ole bay or some other kind of seasoning will give this another layer of flavor. I also did add a bit of salt and pepper to the sauce it brought out the flavor of the tomato's . I liked the fact it went together quickly. I'm always looking for recipes that are like that especially when i have to work late"