Ingredients
1
package (9 oz) refrigerated fettuccine
3
tablespoons butter or margarine
3
tablespoons Gold Medal™ 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
Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.
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.
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.
