- 4
4/5
(1 Votes)
Ingredients
- 1 package (9 oz) refrigerated fettuccine
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 3/4 cups Progresso chicken broth (from 32 oz carton)
- 1/2 cup half-and-half
- 1 1/2 cups cubed cooked chicken
- 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
Preparation
Step 1
Heat oven to 350ºF. Spray an 8x8x2-inch square baking dish, with cooking spray. Cook and drain fettuccine as directed on package. Melt butter in 2-quart saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon. Add fettuccine to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.
(Variations: dry fettuccine can be used; also you can use roasted red peppers instead of sun-dried tomatoes if prefer)
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