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.
freshly ground Kowalski's Black Peppercorns
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 Fettuccine (from the Dairy Department), 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; continue cooking at a moderate simmer, without boiling, until cream sauce mixture is thickened (25-30 min.), stirring occasionally.
- In a separate large skillet, heat oil over medium heat. Add chicken and garlic; sauté until chicken is thoroughly cooked (10-12 min.).
- Season chicken with salt and pepper; add cream sauce mixture to the pan.
- Stir in tomatoes, artichokes and peas; continue cooking just until heated through.
- Toss sauce mixture with cooked pasta; sprinkle with cheese and basil.
