Chicken Alfredo with Sun-Dried Tomato Cream

 

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

• 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.