Chicken /W Sun-Dried Tomato & Artichoke Alfredo

1. 1

   In large non-stick skillet saute Chicken Breasts in Olive Oil until browned and cooked through.

2. 2

   Cover them to keep them warm and set them aside.

3. 3

   Pour Alfredo Sauce into skillet.

4. 4

   Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.

5. 5

   Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.

6. 6

   Heat at medium heat, stirring occasionally until warm.

7. 7

   Pour over Angel Hair Pasta and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.