CHICKEN ALFREDO WITH PLUM TOMATOES
- Serves 4
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- prep time: 5 minute(s)
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- cook time: 20 minute(s)
Ingredients:
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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)
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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.
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