Take a short-cut to Italy with packaged fettuccine Alfredo turned into a creamy chicken dish with sun-dried tomatoes and fresh basil.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
- Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
- In same saucepan, mix hot water, half-and-half, tomatoes and sauce mix (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
- Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.
Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 6 g, TransFat 0 g
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Talwinder Singh
[email protected]This dish was easy to make and turned out great! The chicken was tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this again.
Pattisaqib Pattisaqib
[email protected]Meh.
Purpleyy
[email protected]The sauce was a bit too heavy for my taste, but the chicken was cooked well. I think next time I'll try using a lighter cream or maybe even milk.
Osoreal Sheknowthedeal
[email protected]This chicken alfredo with sun-dried tomato cream was a hit with my family! The sauce was so creamy and flavorful, and the chicken was cooked perfectly. I loved the addition of the sun-dried tomatoes, which gave the dish a nice tangy flavor. I will de