CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM

Chicken Alfredo with Sun-Dried Tomato Cream image

Take a short-cut to Italy with packaged fettuccine Alfredo turned into a creamy chicken dish with sun-dried tomatoes and fresh basil.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 5

Number Of Ingredients 8

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Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper™ fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves

Steps:

In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
In same saucepan, mix hot water, half-and-half, tomatoes and sauce mix (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.

Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 6 g, TransFat 0 g