Chicken Alfredo with Roasted Tomatoes, Artichokes and Peas | Kowalski's Markets
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Cooking tools:
- Skillet
- Second large skillet
- Stove
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Pepper mill
- Chef's knife
- Cutting board
- Can opener
- Wooden spoon
- Grater
- Tongs
- Serving bowl
- Plate
Ingredients
- 14 oz. chicken broth
- 1 pt. heavy cream
- 1 tbsp. Kowalski's Extra Virgin Olive Oil
- 1 lb. boneless skinless chicken breasts
- cut into 1" pieces
- 1 tbsp. chopped garlic
- 1 tsp. kosher salt
- ¼ tsp. freshly ground Kowalski's Black Peppercorns
- 7 oz. canned roasted tomatoes
- drained
- 14 oz. canned quartered artichoke hearts
- 1 cup frozen baby sweet peas
- thawed
- 9 oz. pkg. Kowalski's Fresh Egg Fettuccine (from the Dairy Department)
- cooked according to pkg. directions
- - freshly shredded Kowalski's Parmesan Cheese
- ¼ cup chopped fresh basil
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