Lemon Pepper Chicken Artichoke Alfredo

  • 1 Pkg  Rossi Pasta Lemon Pepper Fettuccini
  • 1 1/2 - 2  lb  boneless chicken breasts, cut into strips
  • 1  large sweet yellow pepper, large diced
  • 3   tablespoon  lemon juice
  • 1  tablespoon  olive oil
  • 4  tablespoon  butter
  • 1  can artichoke hearts drained and quartered
  • 3  tablespoon  capers
  • 1  cup  heavy cream
  • 1 1/2   cup  grated Parmesan cheese
  • 1  tablespoon  Dijon mustard
  • 1  clove of garlic
  • 2  tablespoon  chopped fresh parsley
  •   salt & pepper
Season chicken with salt and pepper and drizzle with a 1 T. lemon juice and olive oil. Grill or pan sear the chicken and peppers until the chicken is done and the peppers are slightly charred. Set aside. Melt butter in a saucepan over medium heat. As it begins to melt, add the garlic, capers, and the artichoke hearts. Add salt and pepper to taste then mix in the cream, one cup of Parmesan and the Dijon mustard. Add the lemon juice and stir well. Simmer for 5 minutes. Toss the chicken, peppers and pasta together, then add sauce and toss until covered. Top with remaining Parmesan and parsley.