- Cook fettuccine according to package directions. Drain and keep warm.
- Meanwhile, in a large skillet, saute chicken, bacon, onion and red pepper until chicken juices run clear and vegetables are tender. Drain and keep warm.
- In the skillet melt butter and whisk 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 Parmesan Reggiano and artichokes. Remove from heat and stir in chicken mixture. Add to pasta and ENJOY!!!
Tuesday, February 23, 2010
Artichoke Chicken Fettuccine
This meal is quite honestly one of THE best dinners I have made - just ask my kids and hubby who not only stuffed themselves silly last night with it, but took it for lunch today, they loved it so much! It's one of those super-easy but flavourful meals that is suprisingly not that high in fat (although it's rich taste might make you think otherwise!!)
ARTICHOKE CHICKEN FETTUCCINE
8oz uncooked fettuccine
1 lb boneless, skinless chicken breasts, cut into small 1" strips or chunks
4 pieces of bacon, diced
1/2 cup chopped onion
2 tbsp chopped red bell pepper
2 tbsp butter
2 tbsp all-purpose flour
1 cup low-sodium chicken broth
1/2 cup 2% milk
2 tsp Dijon mustard
2 tbsp grated Parmesan Reggiano cheese
1 can, water-packed artichoke hearts, rinsed, drained and quartered