chicken fettuccine

By Shelley Young
from Kansas City, MO

I swiped this recipe from the back of a package of noodles a few years ago. The combination of flavors was sure to be a hit and it has been. I have shared the recipe with friends, my Church's cookbook, and made it for a new Mom. You can make it healthier by using uncured bacon, organic pasta, chicken and veggies.

serves 4-6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For chicken fettuccine

  • 4 slice
    bacon (i prefer uncured bacon)
  • 1 1/2 lb
    boneless skinless chicken breasts or thighs or a combination, cut into chunks
  • 1 pkg
    fettuccine pasta, plain or basil flavored
  • 3-4 clove
    garlic, crushed
  • 1/4 c
    sun dried tomatoes, oil packed, chopped
  • 1 pt
    grape tomatoes, halved lengthwise
  • 1 bunch
    baby spinach (organic is preferred) left whole or trim stems if necessary
  • 1 1/2 c
    chicken broth
  • salt and pepper
  • olive oil, extra virgin and parmesan cheese to garnish

How To Make chicken fettuccine

  • 1
    Set a large pot to boil with lots of kosher salt or sea salt for the fettuccine. Cook according to package directions. Drain when done.
  • 2
    In a skillet, fry bacon pieces until fat is rendered and they begin to crisp. Do NOT poor off the fat!
  • 3
    Salt and pepper the chicken chunks and add to the bacon and fat and cook until no longer pink.
  • 4
    Add garlic and sun dried tomatoes (if using) and saute 2 minutes. Be careful not to brown the garlic.
  • 5
    Add chicken broth at this point and allow mixture to come to a boil.
  • 6
    Reduce heat and add tomato halves, stir. Add spinach and cover to allow the steam to wilt the spinach.
  • 7
    Once wilted (it only takes a minute or 2) stir the sauce and pour over the fettuccine. Toss and serve with a drizzle of olive oil and a sprinkle of parmesan.
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