• 4servings
  • 50minutes
  • 530calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package (9 oz) refrigerated fettuccine

  2. 3 tablespoons butter or margarine

  3. 3 tablespoons Gold Medal® all-purpose flour

  4. 1 3/4 cups Progresso® chicken broth (from 32-oz carton)

  5. 1/2 cup half-and-half

  6. 1 1/2 cups cubed cooked chicken

  7. 1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin strips

  8. 2 slices bacon, crisply cooked and crumbled

  9. 3 tablespoons shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 350º. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.

  2. While fettuccine is cooking, 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.

  3. 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.


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