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Tuscan Chicken Alfredo

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Serves 4


3 boneless skinless chicken breasts, cut into bite-sized pieces
1 cup Kraft Italian Red Roasted Pepper Salad Dressing
1/4 cup butter, divided use
1 large sweet yellow onion
1 red bell pepper
1 tablespoon minced fresh garlic, 4 large cloves
2 teaspoons McCormick's Garlic Tuscan Seasoning
1/2 cup sun-dried tomatoes, packed in oil, drained and diced
2 cups heavy cream
1 1/2 cups freshly shredded parmesan cheese, plus more for topping
1 package Buitoni Fettuccine, 9 oz.
Sea salt, to taste
Freshly ground pepper, to taste


  1. In a medium bowl, toss chicken and salad dressing together; refrigerate 30 minutes.
  2. Meanwhile, preheat large skillet over medium-high heat and add 2 tablespoons of the butter. Sauté onion, red bell pepper, and garlic until soft, about 5 minutes. Stir in 1 teaspoon of the Garlic Tuscan Seasoning and the sun dried tomatoes and cook another 2 minutes. Transfer veggies to bowl; set aside.
  3. Add remaining butter, marinated chicken, and remaining 1 teaspoon Garlic Tuscan Seasoning to same pan and sauté until chicken is lightly browned, about 5 minutes. Pour in heavy cream; bring to a boil. Reduce heat to medium and stir in reserved cooked veggies and 1 1/2 cups of the Parmesan cheese. Season to taste, with salt and pepper and toss with cooked fettuccine.
  4. Garnish with more shredded parmesan
Course: Dinner
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