Taste of Home
Chicken and Artichoke Fettuccine Alfredo
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
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
-
1.
Cook fettuccine according to package directions.
-
2.
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.
-
3.
Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.
-
4.
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.
© 2024 RDA Enthusiast Brands, LLC