Chicken Artichoke Pasta Alfredo

• 1- 1/4 pound Boneless, Skinless Chicken Breasts
• 4 cloves Garlic
• 2 cans (14 Oz. Can) Artichoke Hearts, Drained
• 3 Tablespoons Olive Oil
• 3 pinches Salt To Taste
• 2 dashes Pepper To Taste
• 1 stick Unsalted Butter
• 1 cup Heavy Whipping Cream
• 1- 1/2 cup Freshly Grated Parmesan
• 1 pound Farfalle Pasta, Cooked
• 4 slices Bacon, Minced And Fried (optional Garnish)
• 1 Tablespoon Minced Fresh Rosemary Or Thyme (optional Garnish)

1. 1.
2. Chop the chicken into bite-sized cubes and mince the garlic.
3. Drain the artichoke hearts and give them a rough chop.
4. 2.
5. Heat the olive oil in a large skillet over medium-high to high heat.
6. When its hot, add the garlic and chicken.
7. Immediately sprinkle the chicken generously with salt and black pepper.
8. Cook for about 5 minutes, until the chicken is starting to look less raw.
9. 3.
10. Add the artichoke hearts, and cook for another 3 minutes, stirring occasionally.
11. 4.
12. Add the butter; once its fully melted, add the cream and parmesan.
13. Continue to cook for another few minutes, stirring frequently, until the mixture has turned into a lovely, thick sauce.
14. 5.
15. Pour the sauce into the pot of cooked pasta and stir it around to combine.
16. 6.
17. Top it off with some diced bacon pieces and some finely minced thyme or rosemary.
18. If you like things extra cheesy, you can also grate on some more Parmesan.

chicken breasts, garlic, hearts, olive oil, salt, dashes pepper, butter, cream, freshly grated parmesan, pasta, bacon, rosemary

Taken from tastykitchen.com/recipes/main-courses/chicken-artichoke-pasta-alfredo/ (may not work)