CHICKEN FANTASTICO

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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.

Provided by Jennifer Freeman

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 26

SAUTEED CHICKEN AND VEGIS
2 large chicken breasts washed and cubed
3 Tbsp olive oil, extra virgin
1 large yellow onion diced
1 Tbsp minced garlic
8 mushrooms quartered
1/3 c sun dried tomatoes diced
2/3 c diced artichoke hearts
1/2 c dry white wine
1 can(s) sliced black olives
1 tsp fresh ground pepper
1 tsp ground sea salt
1/2 tsp lemmon pepper
4 sprig(s) fresh basil chopped
1 tsp oregano, dried
ALFREDO SAUCE
1/2 c butter
8 oz softened cream cheese
1/2 c grated parmesan cheese
1 c whole milk
salt and pepper to taste
1 tsp roasted garlic powder
PASTA AL DENTE
1 Tbsp olive oil, extra virgin
6 c water
2 c favorite pasta such as penne or bowtie

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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!

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