Garlic And Basil Chicken Pasta With Alfredo Sauce

• 2 lbs boneless skinless chicken breasts
• 4 tablespoons olive oil
• 1 tablespoon white vinegar
• splash dry white wine
• 1/4 cup chopped basil (can use thyme)
• 1/4 cup chives
• 5 tablespoons minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1.5 (16 ounce) jars alfredo sauce
• 1 (12 ounce) box gluten free stir fry noodles (but you can use any kind)

1. Cut fat off of chicken. Cut chicken into bite sized pieces and set aside.
2. In a small bowl, combine olive oil, wine vinegar, basil, chives, garlic, salt, & pepper.
3. Sautee chicken in large skillet until no longer pink and nicely seared on both sides. This will take approximately 30 minutes on med-high heat with an electric stove.
4. While chicken is sauteeing, cook pasta according to package instructions. Spoon mixture from step 2 over chicken about 2 minutes before it is done cooking.
5. When pasta is done, drain in colander and place in a large (very large) bowl. Add chicken and alfredo sauce to the noodles. Use a scooper to incorporate well.
6. Serve and enjoy!

chicken breasts, olive oil, white vinegar, white wine, basil, chives, garlic, salt, pepper, alfredo sauce, noodles

Taken from www.food.com/recipe/garlic-and-basil-chicken-pasta-with-alfredo-sauce-536599 (may not work)