Chicken & Shrimp Fettuccine
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company. You’ll love the rich combination of bacon, chicken, shrimp and fresh baby spinach.
Chicken & Shrimp Fettuccine Recipe
Chicken & Shrimp Fettuccine
8 oz. uncooked fettuccine
4 bacon strips, chopped
¾ lb. boneless skinless chicken breast, cubed
1 can (14 ½ oz.) diced tomatoes with garlic and onion, drained
2 cups fresh baby spinach, coarsely chopped
¾ cup heavy whipping cream
½ tsp. dried sage leaves
½ cup grated Parmesan cheese, divided
¾ lb. peeled and deveined cooked medium shrimp
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.
In the same skillet, sauté chicken in reserved drippings until chicken juices run clear. Remove and keep warm.
Add the tomatoes, spinach, cream, sage and ¼ cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese. 5 serving
(Recipe for Chicken & Shrimp Fettuccine was on www.tasteofhome.com, 2014)
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