RECIPES

Garden Fresh Tomato Alfredo Chicken

When tomatoes are in full bloom and basil is taking over the garden, this is the ideal quickie dinner. Four ingredients and no fancy stove work required. And perhaps the best part – the results are both satisfying and rich but not too hearty. Marvelous over fettuccine or rice.

Prep Time

PT5M

Cook Time

PT25M

Serves

4

Ingredients

4 boneless, skinless chicken breasts

8 boneless, skinless chicken thighs

1 tbsp (15 mL) butter

1 tbsp (15 mL) olive oil

4 tomatoes, ripe but firm

1 2/3 cup (420 mL) Alfredo pasta sauce

3/4 cups (175 mL) basil, fresh, shredded

8 –12 oz fettuccine, cooked

Instructions

1 Trim fat from chicken. Melt butter in a large wide frying pan over medium heat. Add chicken and cook until golden tinged, about 3 minutes a side. Remove to a dish. While chicken is cooking, coarsely chop tomatoes.
2 After removing chicken from the pan, pour in the sauce and add tomatoes. Boil gently, uncovered and stirring often, until thickened, about 5 minutes. Place chicken in the sauce. Cover and reduce heat to low. Simmer until chicken feels springy when touched, about 10 minutes. Turn halfway through.
3 When chicken is cooked, stir half the basil into the sauce. Place chicken on top of fettuccine and spoon sauce overtop. Or remove chicken to a dish. Add hot cooked fettuccine to the sauce in pan and stir for a minute of two. Serve the chicken on top of the pasta or beside it. Sprinkle with remaining basil.