Garden Fresh Tomato Alfredo Chicken
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
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.
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.
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.
Nutrition Info
| Per 560 g serving | Amount |
|---|---|
| Calories | 610 |
| Protein | 66 g |
| Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrate | 25 g |
| Fibre | 3 g |
| Sugar | 4 g |
| Cholesterol | 210 mg |
| Sodium | 830 mg |
| Per 560 g serving | % Daily Value |
|---|---|
| Potassium | 32 |
| Calcium | 10 |
| Iron | 15 |
| Vitamin A | 25 |
| Vitamin C | 35 |
| Vitamin B6 | 89 |
| Vitamin B12 | 51 |
| Folate | 35 |
| Zinc | 30 |
