Chicken Alfredo with Plum Tomatoes

Chicken Alfredo with Plum Tomatoes

41 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
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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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
  2. Add tomatoes to same skillet and cook, stirring occasionally, 6 minutes. Add wine and cook 1 minute. Stir in sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Stir in basil. To serve, arrange chicken on platter and spoon hot sauce over chicken. Serve, if desired, with hot cooked pasta or rice.

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Reviews (41)

Rate This Recipe
Mindy
13

Mindy

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!

Abigail
11

Abigail

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!

bianchiveloce
6

bianchiveloce

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.

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