Justin and I made this for dinner tonight and it turned out FANTASTIC!!! I couldn't wait to share it with everyone :) We served this pasta with fresh spring mix salad, French bread and a glass of Riesling.
5 small chicken breast tenderloins
1 jar Culinary Circle Creamy Alfredo with sun-dried tomato pasta sauce (Albertson's)
1 box Fettuccine, cooked to desired tenderness
Marinated artichoke hearts (as many as you would like)
Sun-dried tomatoes (in extra virgin olive oil)
2 tsp Garlic, chopped
Freshly shredded Parmesan cheese
Place chicken in skillet with 2 tbsp oil. Sprinkle with a little pepper. Cover, cook over medium-low heat until cooked through, turning once. Do not brown chicken at this time.
Remove chicken from skillet, slice into small pieces. Return to pan. Add 2 tsp of chopped garlic and cook for a few more minutes until chicken is browned.
Now, add the artichokes and sun-dried tomatoes. Cook until heated through.
Next, add the jar of sauce and stir. Simmer for 10 minutes. Then sprinkle desired amount of parmesan cheese over top of the sauce and allow some time to melt.
Slice up some yummy bread of your choice & open a bottle of wine, fix up a salad and Voila! A perfect italian meal :) Yummmmmm.