If I had to describe this dish in a single word it would be scrumptious. I had some reservations – Dijon Mustard and Mayonnaise in the sauce – really? Yes, really. One word of caution, the dish comes together rather quickly, so make sure you have a clear path in the kitchen – there will be a great deal of jumping from task to task. Gather your ingredients, and have everything at the ready so it’s just a matter of dump and go on to the next thing.
When it came time for Hubby’s nightly contribution – KP duty – he walked into our tiny kitchen and announced to no one in particular “You have got to be kidding me. Is there anything you didn’t use?” Well yes, I wanted to reply, we have a garage full of kitchen stuff and a den full of kitchen stuff, neither of which is empty. Instead I pointed out how great the food was. No arguments there.
While dinner was cooking, I had a few concerns. The chicken, chopped bacon and onions were all cooking together in a single pan. As the mixture cooked, liquid was forming in the pan and the bacon wasn’t getting that nice crispness one would expect with bacon. However; once the pan was drained at the end of the cooking process and left on low to simmer, all that wonderful bacon goodness began to come through and the end results were perfect. Just remember to keep an eye on the skillet and give it a quick stir every now and again.
Marinated Artichoke Chicken Fettuccine with Bacon
Ingredients – Pasta
8 oz Dried Fettuccine
Ingredients – Chicken
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
Bring a large pot of water to a boil for the Fettuccine.
While the water comes to a boil, prepare all your ingredients for the meat – chop chicken, bacon, onion and bell pepper.
Warm a 12″ non-stick skillet over medium heat. Saute the chicken, bacon, onion and red pepper until chicken is no longer pink; stirring as needed to allow chicken to cook on all sides. This should take about 10 minutes or so.
As the chicken cooks, toss pasta into boiling water. Stir every now and then to keep the pasta “dancing” about.
Once the chicken mixture is cooked through, drain of liquid and return to the pan over low heat. Allow bacon to “crisp” over low heat, stirring as needed.
Ingredients – Sauce
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
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 or 3 minutes or until thickened.
Stir in cheese and artichokes. Remove from the heat; stir in mayonnaise until well blended. Pour sauce over chicken, stir to coat everything in the sauce.
Drain fettuccine; place in a large serving bowl. Pour chicken mixture over pasta. Using tongs, pull pasta through the chicken mixture to blend everything nicely.
Serve and enjoy. This goes well with warm bread and a light salad.