Artichoke Pasta with Alfredo

I usually make this with bottled artichoke hearts - because that's what I have. But a quick google search tells me how to cook the artichoke and work with just the hearts. (Click the link for video instructions or written instructions on a few ways to cook an artichoke.)

So I'm excited to use fresh artichokes for one of my favorite recipes this week!

Ingredients:

• Pasta (bowtie or rotini)
• Chicken (boiled and shredded) 
• Peas, frozen
• Artichoke Hearts
• Alfredo Sauce (a bottle, or the delicious recipe below)
• 2 c low fat milk
• 1/3 c low fat cream cheese
• 2 Tbsp flour
• 1 tsp kosher salt
• 1 Tbsp butter
• 3 garlic cloves
• 1 c freshly grated parmesan cheese

Directions:

Alfredo Sauce

1. In a blender, blent the milk, cream cheese, flour and salt until smooth and set aside.
2. In a large nonstick saucepan, melt butter on medium high heat and add the garlic. Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.
3. Add the milk mixture to the pan. Stir constantly for 3-4 min or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 min.
4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan. 
5. Allow the sauce to stand for at least 10 min before using. It will continue to thicken upon standing. 
6. Serve immediately. Refrigerate leftovers for up to 5 days. The sauce will become very thick once refrigerated. To use it, reheat the sauce and add a little milk until the desired consistency is reached. 

Pasta

1. Cook chicken & shred it. 
2. Cut up artichokes & warm the peas.
3. Combined cooked pasta with chicken, artichokes & peas.
4. Add Alfredo Sauce & mix well.
5. Serve warm with delicious bread & a salad! (the come back and tell me how much you loved it.)