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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Alfredo with Sun-Dried Tomato Cream Recipe

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This recipe for Chicken Alfredo with Sun-Dried Tomato Cream is from Come Cook With Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion chopped (1/2 cup)
1 box Chicken Helper fettuccine alfredo (or other 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
Directions:
Directions:
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. Remove from heat; cover to keep warm.

2 - Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from box mix). 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 sauce mix (from box mix). 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.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
35 Minutes

 

 

 

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