St. Patty's Chicken & Shrimp Fettuccine - KNOE 8 News; KNOE-TV; |

St. Patty's Chicken & Shrimp Fettuccine

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Chef Teats joined us in the kitchen to prepare a hearty St. Patty's Chicken & Shrimp Fettuccine Recipe.


4 bacon strips, chopped

4 oz cream cheese

1/4 cup shredded cheddar cheese

3/4 pound boneless skinless chicken breasts, cubed

1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained

2 cups fresh baby spinach, coarsely chopped

3/4 cup heavy whipping cream

1/2 teaspoon dried sage leaves

1/2 cup grated Parmesan cheese, divided

3/4 pound 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, saute chicken in reserved drippings until chicken juices run clear. Remove and keep warm.

Add the tomatoes, spinach, cream, sage and 1/4 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. Yield: 5 servings.

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