Name: Chicken and Artichoke Fettuccine Alfredo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
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

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Chicken and Artichoke Fettuccine Alfredo

15 min4 servings

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

Instructions

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.