How To Make Chicken Alfredo with Plum Tomatoes
Plum tomatoes and basil lend this chicken alfredo recipe a freshness that balances out the richness and creaminess of its sauce.
Serves:
Ingredients
- 1tbspolive oil
- 4chicken breast,halves, boneless skinless
- 4plum tomatoes
- 1cupdry white wine,or chicken broth
- 1jarBertolli® Creamy Alfredo Sauce
- 1tbspfresh basil leaves,thinly sliced, optional
Instructions
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Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
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Add tomatoes to same skillet and cook, stirring occasionally, for 6 minutes. Add wine and cook 1 minute. Stir in sauce. Bring to a boil over high heat.
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Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Stir in basil.
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To serve, arrange chicken on platter and spoon hot sauce over chicken. Serve, if desired, with hot cooked pasta or rice.
Nutrition
- Calories: 691.59kcal
- Fat: 40.18g
- Saturated Fat: 12.58g
- Trans Fat: 0.18g
- Monounsaturated Fat: 16.87g
- Polyunsaturated Fat: 8.70g
- Carbohydrates: 24.64g
- Fiber: 1.89g
- Sugar: 5.25g
- Protein: 45.56g
- Cholesterol: 143.07mg
- Sodium: 1582.34mg
- Calcium: 296.28mg
- Potassium: 717.30mg
- Iron: 2.19mg
- Vitamin A: 100.13µg
- Vitamin C: 8.61mg
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