Thursday, March 12, 2009

Tomato Chicken Fettucine Alfredo

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.


Robbins said...

How much can I pay you to come to my house once a week and good your yummy meals?
You yummy recipes all look so good. Can't wait to try some.

MICHELLE said...

This was a fabulous meal. Just what we like, great on flavor and quick to put together. It works well with our busy baseball schedule. I also bought store pizza crust in the tube, rubbed olive oil on it, added some minced garlic, sprinkled with a little italian seasoning and basil and then topped with a bit of parmesan. Yummmmm.