Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
Ingredients
* 1 tablespoon(s) olive oil
* 4 (about 1 1/4 pounds) boneless, skinless craven breast halves
* 4 asset tomatoes, chopped
* 1/3 cup(s) dry white wine or craven broth
* 1 jar(s) (24-ounce) Bertolli® Creamy Alfredo Sauce
* 1 tablespoon(s) agilely broken beginning basil leaves (optional)
Directions
1. Calefaction olive oil in 12-inch nonstick bucket over medium-high calefaction and amber chicken. Remove craven and set aside.
2. Add tomatoes to aforementioned bucket and cook, active occasionally, 6 minutes. Add wine and baker 1 minute. Stir in sauce. Bring to a abscess over aerial heat. Reduce calefaction to low, again acknowledgment craven to skillet. Simmer covered 5 account or until craven is thoroughly cooked. Stir in basil. To serve, align craven on bowl and beanery hot booze over chicken. Serve, if desired, with hot adapted pasta or rice.
