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CHICKEN FETTUCINE ALFREDO

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Ingredients

  • 1/4 C BUTTER
  • 1/4 C OLIVE OIL
  • 1 LB BONELESS SKINLESS CHICKEN BREASTS, CUT INTO 3/4 INCH PIECES
  • 1/2 C CHOPPED GREEN ONIONS WITH TOPS
  • 2 CLOVES GARLIC MINCED
  • 1 C WHIPPING CREAM
  • 1 PKG MC CORMICK PASTA PRIMA ALFREDO SAUCE
  • 12 OZ FRESH MUSHROOMS, THINLY SLICED
  • 15 OZ. CAN TOMATOES, DRAINED & DICED
  • 1 TSP SALT
  • 1/2 TSP FRESHLY GROUND PEPPER
  • 1/4 C FRESH CHOPPED PARSLEY
  • 2 TBSP DRIED BASIL
  • 1 LB HOT, COOKED FETTUCINE
  • 1/2 C GRATED PARMESAN CHEESE

Details

Servings 6

Preparation

Step 1

HEAT BUTTER AND OLIVE OIL IN A HEAVY SKILLET OVER MEDIUM HEAT. ADD CHICKEN, GREEN ONION, AND GARLIC, SAUTE UNTIL CHICKEN IS LIGHTLY BROWNED. STIR IN CREAM, SAUCE MIX, MUSHROOMS, TOMATOES, SALT & PEPPER. BRING TO A BOIL OVER HIGH HEAT. REDUCE HEAT TO MEDIUM AND SIMMER 3 TO 5 MINUTES OR UNTILL SAUCE IS SLIGHTLY THICKENED. STIR IN PARSLEY AND BASIL. REMOVE FROM HEAT. TOSS PASTA WITH SAUCE. SPRINKLE WITH PARMESAN CHEESE.

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