Ingredients
1/2 pound uncooked fettuccine1 pound boneless skinless chicken breasts, cut into strips1 garlic clove, minced3/4 cup 2% milk4 ounces cream cheese, cubed1/2 teaspoon salt1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved1 medium sweet red pepper, chopped1/2 cup shredded Parmesan cheese1/4 cup thinly sliced fresh basil
Preparation
Cook fettuccine according to package directions.
Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm.
Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.
Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.
