Chicken and Artichoke Fettuccine Alfredo |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The artichokes make a nice add-in to this velvety chicken Alfredo. It goes together in a half hour...so it's great for weeknights or entertaining.—Priscilla Yee, Concord, California Ingredients:
1/2 pound uncooked fettuccine |
1 pound boneless skinless chicken breasts, cut into strips |
1 garlic clove, minced |
3/4 cup 2% milk |
4 ounces cream cheese, cubed |
1/2 teaspoon salt |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved |
1 medium sweet red pepper, chopped |
1/2 cup shredded parmesan cheese |
1/4 cup thinly sliced fresh basil |
Directions:
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm.
3. Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.
4. Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil. Yield: 4 servings.
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