Smoky Chicken Fettuccini


  • 8 oz (250 g) uncooked fettuccini, broken in half
  • 1 cup (250 mL) frozen peas
  • 6   slices bacon
  • 6   garlic cloves, peeled
  • 1/2 cup (125 mL) diced onion
  • 1/2 cup (125 mL) coarsely chopped red bell pepper
  • 2 cups (500 mL) diced cooked chicken
  • 1 cup (250 mL) half and half
  • 2 oz (60 g) smoked Provolone cheese (1/2 cup/125 mL grated)
  • 1/2 tsp (2 mL) coarsely ground black pepper
  • 1/4 tsp (1 mL) salt
  • 2 tbsp (30 mL) snipped fresh parsley


  1. Cook pasta according to package directions. Add peas to pasta; drain.

  2. Cut bacon into 1/2-in. (1-cm) pieces. Cook bacon in (12-in./30-cm) Skillet over medium heat 8-10 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).

  3. Thinly slice garlic using Garlic Slicer. Add garlic, onion and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Add pasta, peas, bacon, chicken, half and half, cheese, black pepper and salt to Skillet; toss well to coat. Cook and stir over medium heat 8-10 minutes or until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.


  • 6  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 370, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 75 mg, Carbohydrate 36 g, Protein 26 g, Sodium 400 mg, Fiber 3 g

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