Chicken Fantastico
By
Jennifer Freeman
@Jennclem
1
One of my husband's favorite dishes. Sometimes I add shrimp with the chicken and or toss in some baby spinach. Great served with Garlic Bread and Salad.
Ingredients
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SAUTEED CHICKEN AND VEGIS
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2 largechicken breasts washed and cubed
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3 Tbspolive oil, extra virgin
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1 largeyellow onion diced
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1 Tbspminced garlic
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8mushrooms quartered
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1/3 csun dried tomatoes diced
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2/3 cdiced artichoke hearts
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1/2 cdry white wine
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1 can(s)sliced black olives
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1 tspfresh ground pepper
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1 tspground sea salt
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1/2 tsplemmon pepper
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4 sprig(s)fresh basil chopped
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1 tsporegano, dried
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ALFREDO SAUCE
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1/2 cbutter
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8 ozsoftened cream cheese
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1/2 cgrated parmesan cheese
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1 cwhole milk
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·salt and pepper to taste
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1 tsproasted garlic powder
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PASTA AL DENTE
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1 Tbspolive oil, extra virgin
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6 cwater
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2 cfavorite pasta such as penne or bowtie
How to Make Chicken Fantastico
- Heat oil in large pan medium high add garlic, onion, fresh ground pepper toss lightly. Add chicken and cook until white on all sides. Add vegetables, herbs, wine and spices, cook covered until vegetables are slightly tender but not cooked throughout.
- Boil water with olive oil and a pinch of salt, add pasta and cook until al dente, slightly tender but not soft. Drain pasta. Do not rinse.
- In a small sauce pan melt butter, add cream cheese and whisk until blended, add milk, parmesan cheese and spices and blend well, cook uncovered on low stirring occasionally until well blended and thick and bubbly.
- Spray a large cassarole dish with non-stick spray, toss pasta with chicken/vegi mixture and lightly mix sauce through. Top with 2 cups of Itallian Blend Cheese. Bake at 350 degreese for about 30 minutes or until cheese is melted on top and bubbly throughout. Let cool for 5 min and enjoy!
