Chicken Alfredo With Plum Tomatoes Recipe serves: 4
Prep Time 5 Minutes
Cook Time 20 Minutes

Chicken Alfredo With Plum Tomatoes


  • 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)


  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.

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