This basic alfredo sauce can be altered to make many creamy sauce variations
experiment by adding mushrooms, sundried tomato etc

Chicken Alfredo with Artichoke Hearts and Cherry Peppers

3/4 C. chopped cooked chicken breast

1/3 C. finely chopped shallot

6 cloves pressed garlic

4 T. (1/2 cube) butter

1 T. flour

1/2 C. artichoke hearts drained(brined not pickled)

1/3 C. coarsely chopped cherry peppers (from deli section)

1 C. cream

1 C. fresh grated parmesan or romano cheese

salt to taste

If using raw chicken, brown chicken first, then add other ingredients. If using cooked chicken, add with artichoke and peppers. Saute shallot and pressed garlic in butter. Add 1 T. flour  and the rest of the ingredients. Cook til thickened slightly. Pour over cooked noodles and garnish with fresh chopped basil.