Artichoke Chicken Fettuccine

By newbaucher

“My mother-in-law created this recipe after enjoying a similar dish on a trip to Denver,” writes Winnie Struse of Hereford, Arizona. A medley of artichokes, red pepper and chicken create a lovely entree when paired with pasta and a creamy sauce.

Ingredients

• 8 ounces uncooked fettuccine
• 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

Preparation

Step 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.
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.