6 ounces of fettuccine (cook following package directions)
2 chicken breasts, lightly flattened to same thickness, and brought to room temperature
1 1/2 Tablespoon olive oil
|Chicken, Fresh Tomato, Basil over Pasta|
1 Tablespoon Alfie's seasoning
2 Tablespoons white wine
1 Tablespoon butter, if needed
1 1/2 cup fresh tomatoes, diced
2 Tablespoons sun dried tomatoes, sliced
2 garlic cloves, minced
4 green olives, finely diced (optional)
1/2 cup fresh basil, sliced and a few leaves set aside for garnish
salt and pepper, to taste
3 Tablespoons Parmesan, grated
To a heated, medium size non-stick pan, add olive oil and seasoned chicken breasts. Cook about 4-5 minutes a side, remove from pan and set on cutting board.
Add wine to pan, deglaze and reduce.
Add butter if needed, stir in tomatoes, garlic, olives and basil.
Season with salt and pepper.
Slice chicken breasts.
Drain pasta, top with tomato-basil sauce, sliced chicken and Parmesan.
Garnish with additional torn basil leaves.