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Nutritional Information
Calories: 510
Fat: 11.0g
Carbohydrates: 67g
Fiber: 3.0g
Cholesterol: 58.0mg.
Sodium: 362mg.
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Chicken Alfredo With Artichokes And Farfalle
Ingredients
- 1 box (12 - 16 oz) Ronzoni, Barilla or Antoines Farfalle pasta,
cooked and drained (aisle # 7 or aisle # 1)
- 2 Tbsp Colavita Extra Virgin Olive Oil (aisle # 8)
- 2 cloves garlic, chopped, or 2 tsp jarred minced garlic (produce department)
- 1 lb boneless, skinless chicken breast, cut in strips (service meat department)
- 1 can Roland 14 oz can artichokes in water , drained & cut into quarters(aisle #1 or # 7)
- 2 Tbsp regular white flour (aisle # 8)
- 2 cups 2% milk (dairy department)
- 1/2 cup Pecorino Romano grated cheese (food court cheese case)
- Salt to taste (aisle # 8)
- Pepper to taste (spice rack end of aisle # 8)
Directions
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- In a large skillet heat olive oil over medium-high heat. Add garlic and sauté 30 seconds. Add chicken and sauté for 2 minutes, agitating the pan to brown evenly.
- Add artichokes and cook 2 minutes longer.
- Add flour and cook for 2 minutes
- Remove from heat, cool for 1 minute then add milk, stirring to combine with flour.
- Return to heat and bring to a boil. Cook 2 minutes to thicken the sauce, then add cheese and cook a final 2 minutes
- Season with salt and pepper and toss with pasta.
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Servings
Serves 6
Time To Cook
Total Cooking time: 15 minutes.
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