Chicken /W Sun-Dried Tomato & Artichoke Alfredo |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A quick & easy dinner I thought of after coming home from a long road trip. I was very tired but wanted something as tasty as all the great food we had on holiday! (We had just returned from Pismo Beach, and Sequoia National Park) Ingredients:
2 large chicken breasts |
1 (14 ounce) can small artichoke hearts |
1 (15 ounce) jar alfredo sauce (i like bertolli) |
2 tablespoons julieanned sun-dried tomatoes |
4 slices julieanned prosciutto |
cooked angel hair pasta |
Directions:
1. In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
2. Cover them to keep them warm and set them aside.
3. Pour Alfredo Sauce into skillet.
4. Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
5. Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
6. Heat at medium heat, stirring occasionally until warm.
7. Pour over Angel Hair Pasta and serve.
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