½ lb fettuccine (boiled to al dente, drain)
6 T butter
3 T flour
14.5 ounce can chicken broth
½ c half and half
½ c grated parmesan
1 ½ c cooked chicken, cubed or shredded
½ c oil packed sun dried tomatoes, drain and cut into thin strips
2 slices bacon, cook crisp and crumble
3 T shredded Parmesan cheese for topping
Spray 8 x 8 inch baking dish, with cooking spray.
In a pan over medium heat, melt butter, stir in flour, gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half and half and 1/2 c grated parmesan cheese and add chicken, tomatoes and bacon, stir.
Add pasta to chicken mixture; toss gently, mix well. Pour into baking dish. Sprinkle with 3 T parmesan cheese. Bake at 350 degrees, uncovered for 30 minutes or until hot.
