½ lb of fettuccine, boiled to al dente and drained
6 tablespoons butter
3 tablespoons flour
1 can (14.5 ounces) chicken broth
½ cup half-and-half
½ cup grated parmesan
1 ½ cups of cooked chicken, cubed or shredded
½ cup oil packed sun-dried tomatoes, drained and cut into thin strips
2 slices bacon, crisply cooked and crumbled
3 tablespoons shredded Parmesan cheese for topping
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.