Basil Chicken with Tomato-Basil Sauce

• 8 skinless chicken drumsticks (about 2 pounds)
• 12 teaspoon pepper
• 1 14 cups alfredo sauce
• 1 pint grape tomatoes
• 6 14 ounces fast cooking long grain and wild rice blend
• 1 12 cups fresh basil, lightly packed

1. Sprinkle drumsticks with pepper.
2. Spray large skillet with nonstick spray and place over medium heat.
3. Add drumsticks and cook for 5 minutes, turning to brown on all sides.
4. Add Alfredo sauce and about 3/4 of tomatoes.
5. Reduce heat to medium low; cover and simmer 18 to 20 minutes until chicken is cooked through.
6. Cook rice according to package directions, omitting butter.
7. Measure, rinse and dry basil and chiffonade.
8. Add basil and rest of tomatoes to skillet; stir to mix well.
9. Serve with rice.

chicken, pepper, alfredo sauce, grape tomatoes, fresh basil

Taken from www.food.com/recipe/basil-chicken-with-tomato-basil-sauce-80656 (may not work)