Chicken Alfredo with Roasted Tomatoes, Artichokes and Peas

Serves 4
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
1/4 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
1/4 cup chopped fresh basil

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.