CHICKEN AND ARTICHOKE HEART FETTUCCINI ALFREDO

Chicken and Artichoke Heart Fettuccini Alfredo image

Provided by Nana Lee

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb fettuccine pasta, cooked
1 (26 ounce) jar alfredo sauce (or make your own-I used a recipe that I got off of this site)
1 (4 ounce) jar marinated artichoke hearts, chopped roughly
3 boneless skinless chicken breasts (adjust according to your family size)
asiago cheese or parmesan cheese
1 cup half-and-half cream
1/2 cup butter
1/2 cup asiago cheese
1/2 cup parmesan cheese

Steps:

Cut away any excess fat from chicken, cube, and completely cook.
Prepare noodles according to package directions.
Drain artichoke hearts (no need to completely drain or rinse as the marinade adds a little to the alfredo sauce).
Prepare alfredo sauce or heat up jar.***
Add the cubed chicken and artichokes.
Pour sauce over noodles and cover with cheese.
Serve with garlic bread and a salad.
*** Directions for alfredo sauce used:.
Melt butter in a sauce pan and add half-n-half.
Bring to a simmer, keep heat on low and stir in the cheeses.
Simmer until smooth.