Alfredo Chicken and Mushrooms

 

1

tablespoon butter or margarine

1

cup soft whole wheat bread crumbs (about 1 1/2 slices bread)

6

boneless, skinless chicken breast halves (about 1 3/4 pounds)

1/4

teaspoon pepper

1

jar (17 ounces) Alfredo pasta sauce

1 1/2

cups sliced mushrooms (4 ounces)

4

medium green onions, sliced (1/4 cup)

2

tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

Additional chopped fresh basil, if desired

• 1 Melt butter in 12-inch nonstick skillet over medium heat. Cook bread crumbs in butter 2 to 3 minutes, stirring frequently, until golden brown. Remove bread crumbs from skillet.
• 2 Spray skillet with cooking spray; heat over medium heat. Sprinkle chicken with pepper. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in pasta sauce, mushrooms, onions and 2 tablespoons basil. Cover and cook over medium-low heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
• 3 Arrange chicken on serving plate. Spoon sauce over top. Sprinkle with bread crumbs. Garnish with additional basil.