Chicken and Artichoke Alfredo Au Gratin

• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 1 red bell pepper, coarsely chopped
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 12 cups water
• 12 cup milk
• 1 (4 1/3 ounce) package alfredo sauce mix
• 1 (10 ounce) box frozen artichoke hearts, thawed and drained
• 2 tablespoons plain breadcrumbs
• 2 tablespoons parmesan cheese, grated

1. Heat I tablespoon oil in large, nonstick skillet over medium-high heat and brown chicken pieces.
2. Remove chicken and keep warm.
3. In same skillet, heat remaining oil over medium heat and cook red pepper and onion about 4 minutes until crisp tender, stirring occasionally.
4. Add garlic and cook 30 seconds.
5. Add water and milk, bring to a boil.
6. Stir in Knorr-Lipton Alfredo Pasta Sides, reduce heat and simmer 8 minutes, stirring occasionally.
7. Add artichokes and chicken, cooking for 2 minutes or until chicken thoroughly cooked.
8. Remove to a greased 2-quart casserole.
9. Sprinkle with breadcrumbs and cheese and broil 2 minutes or until golden.

olive oil, chicken breast, red bell pepper, onion, garlic, water, milk, alfredo sauce mix, frozen artichoke hearts, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/chicken-and-artichoke-alfredo-au-gratin-251003 (may not work)