Chicken and Artichoke Heart Fettucinni Alfredo

Tonight's dinner was all kinds of delicious. I was checking out some link parties last week and came across this recipe for Chicken and Artichoke Heart Fettucinni Alfredo. I went to the store several times with the intent of buying the artichoke heart and never did. Finally, I made a trip Friday and snagged it.  I had all the other ingredients, which is  a huge plus for me. I mean, it took me FOUR TRIPS to the store before I actually checked it off my list.

Yet another reason to go shopping without kids.

I decided to take this crazy easy recipe and make it all the easier.

Let me also share that not only was this dinner super easy (under 30 minutes and most of that time was for the pasta!), it was very inexpensive. I made extra...probably 12 servings..and my total cost was  $6.84! That works out to be about 57 cents per serving.

First, I poached four chicken thighs in my crockpot. I am saving the broth for another meal this week. Then, I shredded the chicken and set it aside. You could easily do this and then freeze the shredded chicken, which would make this recipe even easier.

1 lb Fettucinni
1 jar Alfredo Sauce, warmed
- 1 can marinated artichoke hearts, drained and chopped roughly  
2 chicken thighs, poached skinless chicken breasts (roughly 1 cup)
- Mozzarella, Asiago, Romano or Parmesan cheese . I used Romano


Cook pasta according to package instructions. Drain. Mix everything together. Sprinkle with Romano cheese. Serve.

Now, here's my fun little tip when cooking pasta. Before adding the pasta, spray in some PAM. It will keep your pasta from sticking!

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