Chicken Fettuccine Bake

By á-17891

Ingredients

• 1/2 lb of fettuccine, boiled to al dente and drained
• 6 tablespoons butter
• 3 tablespoons flour
• 1 can (14.5 ounces) chicken broth
• 1/2 cup half-and-half
• 1/2 cup grated parmesan
• 1 1/2 cups of cooked chicken, cubed or shredded
• 1/2 cup oil packed sun-dried tomatoes, drained and cut into thin strips
• 2 slices bacon, crisply cooked and crumbled
• 3 tablespoons shredded Parmesan cheese for topping
• Note: I double this recipe every time and then set aside a small portion to go dish for a friend that has 2-4 people in their family that may need a quick meal.

Details

Adapted from adashofsanity.com

Preparation

Step 1

Heat oven to 350. Spray baking dish; square 8x8 or oval dish, with cooking spray. Cook pasta as directed and drain.

Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half and 1/2 cup grated parmesan cheese. Stir in chicken, tomatoes and bacon.

Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with 3 tablespoon of parmesan cheese. Bake uncovered about 30 minutes or until hot in the center.