Sun Dried Tomato & Balsamic Chicken Skinny Alfredo

Ingredients

For marinade:

• 2 lb chicken tenders
• ¼ cup Ortalli Balsamic Vinegar Modena
• 1/4 cup STAR First Harvest Extra Virgin Olive Oil
• 1 tablespoon dried basil
• ½ teaspoon salt
• ¼ teaspoon pepper

For alfredo sauce:

• 1 tablespoon STAR First Harvest Extra Virgin Olive Oil
• 4 garlic cloves, minced
• 3 tablespoon all-purpose flour
• 1 cup chicken stock
• 1 cup lowfat milk
• ¾ cup freshly grated Parmesan
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup Cara Mia Sun Dried Tomatoes Julienne Styled, drained and chopped
• 1 cup Cara Mia Artichoke Hearts in Water, chopped
• 1 cup frozen peas, thawed and drained
• 12 ounces whole-wheat angel hair pasta, cooked
• Fresh basil for garnish

Instructions

1. In a large zip-top back, add the chicken, balsamic vinegar, First Harvest Oil, basil, salt and pepper. Marinade in the refrigerator for 30 minutes.
2. In a large sauté pan, heat up the First Harvest Oil over medium-high heat. Sauté the garlic until fragrant, about a minute. Sprinkle in the flour and mix well, cooking for another 2 minutes while mixing.
3. Slowly incorporate the chicken stock, whisking until you no longer have clumps. Whisk in the milk and simmer for 8 minutes, whisking occasionally, until the sauce has thickened.
4. While the sauce thickens, remove the chicken from the marinade. Discard the marinade. On a sauté pan, over medium-high heat, cook the chicken 4 minutes on one side and 2 minutes on the other.
5. Add the parmesan, salt and pepper to the alfredo and mix well. Add the sundried tomatoes, artichokes, peas, and heat through for 2 more minutes.
6. Toss the pasta with the alfredo sauce. Serve topped with some chicken tenders and sprinkled with basil.

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