Ingredients

• 2 cups cooked, cubed chicken -- (2 to 3)
• 2 cups frozen artichoke quarters or 1 can (about 15 ounces) -- drained
• 2 ounces chopped pimiento -- drained
• 1 - 16 oz jar Alfredo sauce
• 1 teaspoon chicken base or bouillon
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic granules or powder
• 1 teaspoon dried parsley -- optional
• salt and pepper to taste
• 8 ounces spaghetti -- cooked and drained, optional

Directions

1. Poach about a pound of chicken tenders in a little lemon and garlic seasoned water, or you can use chicken breasts or leftover chicken. Combine all ingredients in the crockpot; cover and cook on low for 4 to 6 hours.

2. ir in hot cooked pasta or use as a sauce for rice or pasta. Chicken and artichokes recipe serves 4 to 6.

3. Stacy’s Notes – Made this April 2005, for me, Tim and Gail. I poached (boiled) 3 boneless skinless chicken breasts in water with granulated chicken bouillon, garlic powder, salt and lemon pepper before hand, and let them cool. Then, about 1:30 PM, I put in the chicken, a 14 oz bag of frozen (half thawed out) artichoke hearts (from Kroger), one 16 oz jar of Bertolli creamy alfredo sauce (NOT low-fat), dried basil, chicken bouillon, about 1/2 teaspoon of refrigerated minced garlic, and also some dried garlic powder. I left out the parsley and pimento. It cooked in the crockpot about 4 to 4 1/2 hours on low. We had this over whole wheat spaghetti, with a veggie and salad. Everyone thought it was really good! :)

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