Artichoke Chicken Fettucine

Gin Acosta


Our favorite Sunday after church recipe because the sauce is ready by the time the pasta is ready.

pinch tips: How to Quarter a Chicken


Stove Top


see directions for ingredients

Directions Step-By-Step

8 ounces uncooked fettuccine )garlic/herb flavor)
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
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.
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.
Stir in cheese and artichokes. Remove from the heat; stir in mayonnaise and chicken mixture. Drain fettuccine; serve with chicken mixture. Yield: 4 servings.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American