Chicken Alfredo with Sun-Dried Tomato Cream

By SarahJD60

Ingredients

• 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

Details

Servings 5
Adapted from bettycrocker.com

Preparation

Step 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 uncooked pasta (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 sauce mix (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.