Chicken Alfredo with Roasted Tomatoes, Artichokes and Peas
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.