Sun-Dried Tomato Fettuccine Alfredo

Ingredients

• Fettuccine Pasta

  Buitoni

  8 oz or 227g

• Butter

  Unsalted

  4 tbsp or 57g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  200g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Flour

  All Purpose - Giant

  ⅛ cup or 11g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ¾ cup or 427g

• Sun-dried tomatoes

  Packed in oil, drained

  ½ cup or 55g

• Cream cheese

  3 oz or 85g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Melt 1 tablespoon butter in a large skillet over medium high heat. Season chicken with Italian seasoning, salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before slicing; set aside.
3. Melt remaining 3 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour, tomato paste and basil until lightly browned, about 1 minute.
4. Gradually whisk in milk and sun-dried tomatoes. Cook, whisking constantly, until slightly thickened, about 5 minutes. Stir in cream cheese and Parmesan until smooth, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
5. Stir in pasta and chicken, and gently toss to combine.
6. Serve immediately, garnished with Parmesan and parsley, if desired.
7. (source: https://damndelicious.net/2017/09/24/sun-dried-tomato-fettuccine-alfredo/)

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