Fettuccine Alfredo Con Pollo

• 1 pound boneless skinless chicken breast halves
• 1 tablespoon Bertolli(R) Classico Olive Oil
• 1 onions small, thinly sliced
• 2 cloves clove garlic, fine chop
• 1 jar Bertolli(R) Alfredo Sauce
• 1/2 cup chicken broth
• 2 tablespoons fresh basil leaves finely chopped, optional
• 16 ounces fettucine 1 box, cooked and drained

1. Season chicken, if desired, with salt and ground black pepper.
2. Heat Olive Oil in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
3. Add onion to same skillet and cook, stirring occasionally, 4 minutes or until golden. Add garlic and cook 30 seconds. Stir in Sauce and broth. Reduce heat to low and simmer covered 5 minutes. Stir in basil. To serve, toss hot fettuccine with sauce in large bowl, then top with chicken.

chicken, olive oil, onions, clove garlic, alfredo sauce, chicken broth, fresh basil

Taken from www.yummly.com/recipe/Fettuccine-alfredo-con-pollo-299090 (may not work)