Recipe by Bertolli
"Tender chicken breasts are browned in olive oil, then simmered with a delicate, creamy Alfredo sauce flavored with white wine, fresh plum tomatoes, and fresh basil for a quick Italian-inspired dinner."
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4 (5 ounce)
skinless, boneless chicken breast halves
plum tomatoes, chopped
dry white wine or chicken broth
1 (15 ounce) jar
Bertolli® Creamy Alfredo Sauce
thinly sliced fresh basil leaves
I loved this recipe! I changed a couple things to make it more of a 'carbonara'. I used half cup chicken stock, half cup white wine, 2 Tbsp Cream cheese, and bacon bits and I also chopped up the chicken before adding it to the sauce in big bite sized pieces. It was so amazingly delicious. my new favorite pasta dish!
This was just OK for me. I sliced the chicken into strips and baked in the oven with minced garlic while I prepared orzo to serve with this. Then I used the white wine to deglaze the baking pan and poured that into my sauce. DH loved it, I thought it was alright - seemed a bit bland.
This makes a hearty and delicious dish, with some slight alterations. Instead of using jarred sauce, I used B. Mason's Alfredo Sauce recipe from this website. The fresh sauce in combination with the wine and the tomatoes was intensely satisfying. Next time I'll use more basil and perhaps a few dashes of ground white pepper. This is a crowd-pleaser--thanks!
One of my favorite and easy meals to prepare. The combination of chicken breast, Alfredo sauce, and Roma tomatoes is hard to beat. This base recipe gives me many options to add a variety of ingredients for a subtle and pleasing change of tastes. Recently, to the base recipe, I added some sauted Baby Portabello mushrooms and freshly minced garlic. And, for a different texture, after browning my chicken, I cubed and then chopped it up slightly in the food processor before returning it to the skillet. I served the sauce on top of a bed of Spinach Fettuccine noodles for an out of this world meal. You should treat yourself and try it with my variation.
very good! I did add some oregano and fresh spinach to it. I had extra spinach left over and thought this would be perfect. It really was a nice touch! I made pasta to go with this and just mixed it in before serving and topped with parmesan. Husband loved it and said I could make it again... which really says a lot for him to say that! :)
This recipe was a hit with my picky eaters (aged 5 and 2 yrs) and it was very quick to make. I was concerned about using the alfredo sauce from a jar, but i used the Bertolli brand and it was great. Next time I make this I will add some summer squash, zuchinni and a few sweet peppers.
This recipe was great; it was quick & easy! I did change a few things. The first thing I did was I doubled the recipe, for everything except the chicken (I used 5 chicken breasts & cut them in half). I eyeballed it on the olive oil, using more than suggested. Instead of plum tomatoes(I couldn't find them) I used 3 roma tomatoes. I used 1 cup of Chardonnay. 2 jars of Bertolli. I didn't have fresh basil, so I used dried. I also added just a bit of minced garlic. As far as cooking goes, I followed everything. I served it all over fettuccine pasta. Very good!
We really enjoyed this recipe. I also used butter and olive oil to saute the chicken. I cut the chicken breasts up into smaller pieces (just to save time) and added some poultry seasoning before cooking them. This is a very simple and fast recipe that tastes great!
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