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
Chicken and Artichoke Fettuccine Alfredo
Chicken and Artichoke Fettuccine Alfredo
Prep Time
15 min
Cook Time
15 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
Directions
- Cook fettuccine according to package directions.
- 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.
- Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.
- Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.
Nutrition Facts
1-1/2 cups: 527 calories, 18g fat (10g saturated fat), 104mg cholesterol, 894mg sodium, 51g carbohydrate (5g sugars, 3g fiber), 41g protein.
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