Prep Time | 5 Minutes |
---|---|
Cook Time | 20 Minutes |
Chicken Alfredo With Plum Tomatoes
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Ingredients
- 1 Tbsp. Bertolli® Classico™ Olive Oil
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 4 plum tomatoes, chopped
- 1/3 cup dry white wine or chicken broth
- 1 jar Bertolli® Alfredo Sauce
- 1 Tbsp. thinly sliced fresh basil leaves (optional)
Directions
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
- Add tomatoes to same skillet and cook, stirring occasionally, 6 minutes. Add wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Stir in basil.
- Arrange chicken on platter and spoon hot sauce over chicken. Serve, if desired, with hot cooked pasta or rice.
- Cost per recipe*: $12.43.
Cost per serving*: $3.11.
*Based on average retail prices at national supermarkets.