| 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 |
Serve with...
Broccoli and Red Pepper Toss
Total Time:
25 min
| 1. | 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. |
| 2. | Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside. |
| 3. | In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened. |
| 4. | 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. |
|
| No fresh basil? Stir about 4 teaspoons dried basil leaves into the sauce mixture for an extra flavor perk. |
Nutrition Information:
350 ( 110); 12g ( 4 1/2g, 0g); 75mg; 930mg; 32g ( 2g, 5g); 27g 10%; 2%; 8%; 10% 2 ; 0 ; 1 1/2 ; 2 1/2 ; 1/2 2