Creamy Basil Chicken

Enjoy dinner cooked with chicken, pasta and Progresso™ Recipe Starters™ basil cooking sauce – a flavorful meal.

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Prep Time 20 min
Total Time 45 min
Servings 4

Ingredients

2 2/3: cups uncooked penne pasta (8 oz)

1/2: cup Italian dressing

4: boneless skinless chicken breasts, flattened slightly

2: cloves garlic, finely chopped

1/4: cup white wine

1: can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce

1/4: cup chopped fresh basil leaves or 2 teaspoons dried basil leaves

1/4: cup shredded Parmesan cheese

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Directions

1 Cook and drain pasta as directed on package. In resealable food-storage plastic bag, place dressing and chicken. Seal bag; refrigerate 15 minutes.
2 In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-low heat. Cook garlic in oil 1 to 2 minutes or until garlic just starts to brown. Drain chicken, discarding dressing. Add chicken to skillet. Cook chicken 5 to 7 minutes on each side or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Stir in wine; cook until most of the wine has evaporated. Stir in cooking sauce, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until mixture starts to thicken.
3 Serve over pasta. Top with Parmesan cheese.

EXPERT TIPS

Expert Tips

Grilled chicken breasts can be used instead.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 1650mg; 1650%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 3g 3% Sugars 6g 6% ),
Protein: 41g; 41%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;