½ lb of fettuccine, boiled to al dente and drained
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6 tablespoons butter
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3 tablespoons flour
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1 can (14.5 ounces) chicken broth
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½ cup half-and-half
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½ cup grated parmesan
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1 ½ cups of cooked chicken, cubed or shredded
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½ cup oil packed sun-dried tomatoes, drained and cut into thin strips
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2 slices bacon, crisply cooked and crumbled
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3 tablespoons shredded Parmesan cheese for topping
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Note: I double this recipe every time and then set aside a small portion to go dish for a friend that has 2-4 people in their family that may need a quick meal.