Chicken & Pasta Alfredo

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2 lbs Chicken, cubed
1 Red Bell Pepper, diced
1 Red Onion, diced
1 can Quartered Artichokes
3 tbs Capers
1 tbs Parsley Flakes, can use fresh if you have it
Cracked Black Pepper
1 lb Penne Pasta, or your preferred pasta
Alfredo Sauce, recipe following

Recipe: Basic Alfredo Sauce

In a large skillet drizzle bottom with olive oil.

Dice vegetables and set aside. Empty artichokes into a small colander, rinse, and drain well.

Heat skillet over medium heat. Dice chicken and add to skillet. Season with salt and cracked black pepper.

When chicken has cooked through, move aside in skillet and add vegetables. Season vegetables with salt and pepper if needed. Saute until tender.

Add artichoke hearts, parsley and capers to skillet and heat through. Turn down to low heat to keep warm.
While vegetables cook, in a large pot bring water to a boil to cook pasta. Season water with salt. Add pasta once water comes to a boil, cook for 10 minutes until tender. Drain well and add pasta to skillet.
While pasta cooks prepare Alfredo sauce.
Pour Alfredo sauce over pasta and chicken mixture in skillet and combine. Add to a large serving bowl.


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