Artichoke Chicken Fettuccine

Photo: psfreeman

The replication of a dish eaten at a restaurant in Denver. A medley of artichokes, red pepper and chicken create a lovely entree when paired with pasta and a creamy sauce. From Winnie Struse: Hereford, Arizona. Recipe published in Simple & Delicious January/February 2008.

Yield: 4 servings
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Ingredients

  • 8 ounce(s) uncooked fettuccine
  • 1 pound(s) boneless skinless chicken breasts, cut into 1-inch strips
  • 4 bacon strips, diced
  • 1/4 cup(s) chopped onion
  • 2 tablespoon(s) chopped sweet red pepper
  • 2 tablespoon(s) butter
  • 2 tablespoon(s) all-purpose flour
  • 1 cup(s) chicken broth
  • 1/2 cup(s) whole milk
  • 1 teaspoon(s) Dijon mustard
  • 2 tablespoon(s) grated Parmesan cheese
  • 1 can(s) (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 2 tablespoon(s) mayonnaise

Preparation

  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.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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