1/4 c. butter
1/4 c. Olive Oil (I use a little less than 1/4)
1 lb. boneless chicken, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 garlic cloves minced
1 jar alfredo sauce
1 (15 oz.) can diced tomatoes, drained well
1/2 tsp salt
1/2 tsp pepper
1/4 c. chopped Parsley or about 1 1/2 Tbsp of dried Parsley
2 Tbsp dried Basil Leaves
1 lb. of hot cooked penne pasta
1/2 cup parmessan cheese (fresh or not)
Additional Parmessan for the table.
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onions, and garlic; saute until chicken is lightly browned. Stir in Alfredo sauce, tomatoes, salt and pepper. Bring to a slight boil. Stir in parsley and basil. Remove from heat. Toss pasta with sauce; sprinkle with 1/2 cup parmessan cheese. Yields 6-8 servings (you could add sliced mushrooms with tomatoes if desired).
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