Categories: Entree - Chicken

Ingredients

• 1 lb. chicken breasts, cut in 1” pieces
• 2 T. olive oil, divided
• 1 medium red bell pepper, sliced
• 1 box frozen artichoke hearts (see note)
• 1 small shallot or onion, chopped
• 2 cloves garlic, finely chopped
• 1 jar Alfredo Sauce
• 2 T. lemon juice
• 1/2 t. lemon zest
• 12 oz. fettuccine, cooked to al dente

Directions

1. Season chicken with salt and ground black pepper. Heat 1 T. oil in a nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes. Remove and set aside.

2. Heat remaining 1 T oil in same skillet over medium heat and cook red pepper, artichokes and shallot, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Add garlic and cook 30 seconds. Stir in sauce and simmer 2 minutes.

3. Add chicken, lemon juice and lemon peel and simmer, stirring occasionally, 2 minutes or until chicken is thoroughly cooked.

4. Gently mix in fettuccine and simmer for 5 minutes. Add a little milk if sauce is too thick. Garnish with chopped fresh parsley.

5. Note: You could use canned quartered artichoke hearts that have been drained.

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