Artichoke Chicken Fettuccine

For those of you who have paid attention to the recipes I send out, you may have noticed a pattern...that I love anything with artichokes! Guess that is why this recipe caught my eye. We had it for dinner last night and Marc's comment was "This is a keeper--totally restaurant quality." Don't know if I could say "restaurant quality" myself, but it was good--even Addison loved it! (and that is saying a lot) Don't be scared off by the ingredient list or having to make a "white sauce" from scratch--just follow the recipe and it is quite easy.

Artichoke Chicken Fettuccine
(Simple & Delicious, Jan/Feb 2008)

8 oz. uncooked fettuccine
1 lb. boneless, skinless chicken breasts, cut into 1-inch strips
4 bacon strips, diced
1/4 c. chopped onion
2 T. chopped sweet red pepper (I omitted)
2 T. butter
2 T. flour
1 c. chicken broth
1/2 c. milk
1 tsp. Dijon mustard
2 T. grated Parmesan cheese
1 can artichoke hearts, drained
2 T. mayonnaise

Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute the chicken, bacon, onion, and red pepper until chicken juices run clear and vegetables are tender; 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 Parmesan cheese and artichokes. Remove from heat; stir in mayonnaise and chicken mixture.
Drain fettuccine; serve with chicken mixture.
4+ servings.