This is a traditional fettucine recipe, except it calls for a can of crushed tomatoes. So creamy and delicious!
1/4 c. butter
1/4 c. olive oil
2-3 boneless, skinless chicken breasts, cut into small pieces
1/2 cup finely chopped onion
1/2 tsp. minced garlic
1 cup whipping cream
1 dry envelope packet alfredo sauce mix
15 oz. can Italian tomatoes (puree in blender)
1/2 tsp. salt
1/2 tsp. pepper
2 T. dried parsley
2 T. dried basil
1 pound hot cooked pasta (I use fettuccine)
1/2 cup grated Parmesan cheese
Heat water to cook pasta when you start to make the sauce. In a large, heavy skillet, heat olive oil and butter. Add chicken, onion and garlic. Saute until chicken is lightly browned. Stir in Alfredo sauce mix, whipping cream, tomatoes, salt and pepper. Reduce heat and simmer 3-5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Cook pasta according to package directions, drain. Toss the cooked pasta with the sauce in a large bowl.