8 oz. uncooked fettuccine
1 lb. boneless, skinless chicken breasts, cut into 1-inch strips
4 bacon strips, diced
1/4 c. chopped onion
1/2 box mushrooms
10 oz. frozen spinach, chopped
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 bow tie pasta according to package directions.
Thaw out the spinach and squeeze out all the water. Meanwhile, in a large skillet, saute the chicken, bacon, onion, and mushrooms and spinach 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. (I used a rotisserie chicken instead)
I use fresh spinach sometimes and because I can't eat flour I use cream cheese to thicken instead.