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Creamy Chicken Fettuccini Carbonara Recipe

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This recipe for Creamy Chicken Fettuccini Carbonara, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Hoppe
Added: Friday, July 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (1 lb.) fettuccini
2 cloves garlic
1 jar artichoke hearts
1 cup milk
1 cup half & half
1 cup crumbled Gorgonzola cheese
1 cup Parmesan grated cheese, divided
½ tsp. seasoned salt
1 tsp. freshly ground black pepper
1 teaspoon dried crushed red pepper
4 chicken breasts, cut in cubes
8 pieces bacon - cut in 1 in. pieces
2 cups frozen peas – and no more
1/4 cup chopped fresh parsley

Directions:
Directions:
Prepare fettuccini according to package directions. Heat ¼ cup olive oil in large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts, Gorgonzola cheese, ½ cup Parmesan cheese, milk, half and half, black and red pepper, salt, chicken, bacon, parsley, and peas. Simmer until peas are cooked, about 5 minutes. Stir in cooked fettuccini and top with remaining Parmesan cheese.

Number Of Servings:
Number Of Servings:
Serves: 6
Personal Notes:
Personal Notes:
To reheat, simply stir in a few spoonfuls of milk and microwave.

 

 

 

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