This is another restaurant quality meal! Except this one's a little quicker and easier to make than the garlic chicken farfalle. I've made this twice. Once with chicken and once without. And once with fettuccine and another time with linguine. I think we prefer the linguine. I am indifferent about the chicken. I think it gets lost in the meal. Maybe grilled chicken would be better. If you're making this for a crowd I would add the chicken for a little more bulk to fill everyone up with! To make it without the sauteed chicken just half the butter and olive oil in the beginning.
Linguine in a Tomato Cream Sauce
1/4 C butter
1/4 C olive oil
2-3 chicken breasts, boneless, skinless, cut into cubes
1 onion, chopped fine
5 garlic cloves, minced
1 C whipping cream
1 packet Alfredo sauce mix
15 oz can Italian tomatoes, pureed
1/2 tsp salt
1/2 tsp pepper
2 T dried basil
2 T Italian seasoning
1 lb linguine
1/2 C grated Parmesan
*Start water for noodles when you begin making the sauce.
In a large skillet, heat olive oil and butter over medium-high heat. Add chicken, onion, and garlic. Saute until chicken is lightly browned.
Stir in Alfredo packet, whipping cream, tomatoes, salt and pepper. Reduce heat and simmer until sauce thickens. Stir in Italian seasoning and basil. Remove from heat.
In a large bowl, toss pasta and sauce together. Sprinkle with Parmesan cheese. Enjoy!
