"Hungry is a mighty fine sauce."
Southern folk saying
CHICKEN ALFREDO WITH ARTICHOKE HEARTS AND SUNDRIED TOMATOES
National Chicken Month
California Wine Month
4 boneless chicken breasts
2 c. Alfredo sauce (homemade or prepared)
1/4 c. dry white wine
1 tbsp. finely chopped oil-packed sundried tomatoes, drained
1 can (12 oz.) marinated artichoke hearts, drain and roughly chopped
1 c. freshly grated Parmesan cheese
Preheat oven to 350 degrees. Place chicken breasts between sheets of wax paper and pound slightly to flatten to uniform size. Season chicken with salt and pepper and place in baking dish. Combine Alfredo sauce, white wine, sundried tomatoes and artichoke hearts; pour sauce over chicken. Sprinkle cheese over sauce. Bake for 35 – 40 minutes, or until sauce is bubbly and chicken is fully cooked. Good served over gnocchi (Delallo is my favorite!) or pasta, with a green salad and crusty rolls. Serves 4.
I embellished this recipe a little because I couldn't find the sundried tomato Alfredo sauce called for in the original recipe the day I wanted to make it. Instead, I made it with Classico Roasted Pepper Alfredo Sauce and added the artichoke hearts and some finely chopped oil-packed sundried tomato -- about 1 tablespoon. I also served it with gnocchi that were tossed with a little olive oil and salt before topping with the chicken breast and sauce. Wonderful!
Next time I'll try a little sauteed chopped spinach in the Alfredo sauce too. And the next time . . . broccoli. And the next time . . . traditional Alfredo sauce with sundried tomotoes and pesto. And the next time . . . traditional Alredo sauce and then topped with crispy bits of prosciutto. And the next time . . .