Chicken Alfredo With Plum Tomatoes

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

1. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
2. 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.
3. 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.