Chicken Alfredo with Roasted Tomatoes, Artichokes and Peas
Ingredients
14 oz.
chicken broth
1 pt.
heavy cream
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 lb.
boneless skinless chicken breasts, cut into 1" pieces
1 tbsp.
chopped garlic
1 tsp.
kosher salt
¼ tsp.
Kowalski's Coarse Ground Black Pepper
7 oz.
canned roasted tomatoes, drained
14 oz.
canned quartered artichoke hearts, drained
1 cup
frozen baby sweet peas, thawed
9 oz. pkg.
Kowalski's Fresh Egg Fettuccini, cooked according to pkg. directions
- freshly shredded Kowalski's Parmesan Cheese
¼ cup
chopped fresh basil
Directions
In a large skillet, bring broth to a boil over medium heat; gradually stir in cream. Cook at a moderate simmer, without boiling, until thickened (25-30 min.), stirring occasionally. In a separate large skillet, heat olive oil over medium heat; stir in chicken and garlic. Sauté until chicken is thoroughly cooked (10-12 min.); season with salt and pepper. Stir in cream sauce mixture, tomatoes, artichokes and peas; continue cooking just until heated through. Toss sauce with cooked pasta; sprinkle with cheese and basil.
