Lemon Pepper Chicken Artichoke Alfredo
Ingredients:
1 package Rossi Pasta Lemon Pepper Fettuccini
1 1/2 – 2 lbs boneless chicken breasts, cut into strips
1 large sweet yellow pepper, large diced
3 tablespoons lemon juice
1 tablespoon olive oil
4 tablespoons butter
1 can artichoke hearts drained and quartered
3 tablespoons capers
1 cup heavy cream
1 ½ cups grated parmesan cheese
1 tablespoon Dijon mustard
1 clove of garlic
2 tablespoons chopped fresh parsley
salt and pepper
DIRECTIONS:
1. Season chicken with salt and pepper.
2. Drizzle with 1 Tablespoon lemon juice and olive oil).
3. Grill or pan sear the chicken and peppers until chicken is done and the peppers are slightly charred.
4. Set aside.
5. Melt butter in a saucepan over medium heat.
6. As it begins to melt add the garlic, capers and the artichoke hearts.
7. Add salt and pepper to taste.
8. Mix in the cream, one cup of parmesan and the Dijon mustard.
9. Add the lemon juice and stir well.
10. Simmer for 5 minutes.
11. Toss the chicken, peppers and pasta together.
12. Add sauce and toss until covered.
13. Top with remaining parmesan and parsley.
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