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.