Shelly's Recipe

FETTUCCINE WITH ARTICHOKES AND CHICKEN

Category: Pasta - Meat

6 boneless, skinless chicken breasts
1 clove garlic, minced
2 tbsp butter
1 can cream of chicken soup
1 (8 oz) carton sour cream
1/2 cup shredded mozzarella cheese
1/4 cup dry white wine and Dijon mustard
1 (6 oz) jar marinated artichoke hearts, drained and halved
Spinach fettuccine, cooked al dente, drained
Snipped chives, garnish

Rinse and pat dry chicken. In a skillet, cook garlic in butter for 15 seconds. Add chicken and lightly brown on each side. Drain.

In a bowl, combine soup and next 4 ingredients. Add to skillet and cook, covered, for 5 to 7 minutes or until chicken is tender and no longer pink Remove chicken from sauce. Cover and keep warm. Stir artichokes into sauce in skillet and cook, covered, for 1-2 minutes or until heated through. Add chicken to sauce to rewarm. Serve over cooked pasta and garnish with chives.