Main Courses

Chicken Alfredo with Artichokes and Farfalle
by Wegman's

• 16 ounces box Tri-Color Farfalle, cooked and drained
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 pound boneless chicken breast, cut in strips
• 14 ounces can Artichokes, drained and cut into quarters
• 2 tablespoons flour
• 2 cups 2% milk
• 1/2 cup Romano cheese, grated
• salt and pepper, to taste

1. In a large skillet heat olive oil over medium-high heat. Add garlic and sauté 30 seconds. Add chicken and sauté for 2 minutes, agitating the pan to brown evenly.
2. Add artichokes and cook 2 minutes longer.
3. Add flour and cook for 2 minutes
4. Remove from heat, cool for 1 minute then add milk, stirring to combine with flour.
5. to thicken the sauce, then add cheese and cook a final 2 minutes
6. Season with salt and pepper and toss with pasta.