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Tuscan Chicken Alfredo
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|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|
- In a medium bowl, toss chicken and salad dressing together; refrigerate 30 minutes.
- 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.
- 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.
- Garnish with more shredded parmesan
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