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 (or use dried)
In a 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. Remove from heat; cover to keep warm.
Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
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.
My review: This was a great and easy recipe to make. Using the Chicken Helper to make the recipe a little easier was a great idea. This is not my FAVORITE recipe, but it was definitely worth trying again. And if you like a restaurant-y kinda meal of pasta and alfredo, you'll enjoy it!
