VEGAN ARTICHOKE AND TOMATO ALFREDO
Make and share this Vegan Artichoke and Tomato Alfredo recipe from Food.com.
Provided by hipbonez
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring pot of water to a rolling boil.
- Boil fettucini noodles al dente and drain.
- Place onion, tomato, garlic and basil in a non-stick pan and saute in a little the of the liquid from the can of artichokes.
- Cut the artichokes into small pieces.
- Add the artichokes (and liquid) into the saute with a little flour to thicken.
- Mix thoroughly, adding soy or rice milk and flour to desired thickness.
- Don't cook the artichokes for long, just enough to heat all ingredients and to blend sauce to desired thickness.
- Top the pasta with the artichoke sauce.
- Garnish as desired.
CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO
A quick & easy dinner I thought of after coming home from a long road trip. I was very tired but wanted something as tasty as all the great food we had on holiday! (We had just returned from Pismo Beach, and Sequoia National Park)
Provided by Teddys Mommy
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
- Cover them to keep them warm and set them aside.
- Pour Alfredo Sauce into skillet.
- Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
- Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
- Heat at medium heat, stirring occasionally until warm.
- Pour over Angel Hair Pasta and serve.
Nutrition Facts : Calories 181.6, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 139.9, Carbohydrate 12.8, Fiber 8.7, Sugar 1.6, Protein 18.2
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