Pasta: FETTUCCINE ALFREDO CON POLLO

By pavaldez

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into thin strips
• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 1 small onion, thinly sliced
• 2 cloves garlic, chopped
• 1 jar Bertolli® Alfredo Sauce
• 1/2 cup chicken broth
• 2 Tbsp. finely chopped fresh basil leaves (optional)
• 1 box (16 oz.) fettuccine, cooked and drained

Preparation

Step 1

•Season chicken, if desired, with salt and ground black pepper.

•Heat Olive Oil in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.

•Add onion to same skillet and cook, stirring occasionally, 4 minutes or until golden. Add garlic and cook 30 seconds. Stir in Sauce and broth. Reduce heat to low and simmer covered 5 minutes. Stir in basil.

To serve, toss hot fettuccine with sauce in large bowl, then top with chicken.