Nutritional Information
Calories: 510
Fat: 11.0g
Carbohydrates: 67g
Fiber: 3.0g
Cholesterol: 58.0mg.
Sodium: 362mg.
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
  
  1. 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.
  2. Add artichokes and cook 2 minutes longer.
  3. Add flour and cook for 2 minutes
  4. Remove from heat, cool for 1 minute then add milk, stirring to combine with flour.
  5. Return to heat and bring to a boil. Cook 2 minutes to thicken the sauce, then add cheese and cook a final 2 minutes
  6. Season with salt and pepper and toss with pasta.

Servings
Serves 6
Time To Cook
Total Cooking time: 15 minutes.
  © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.