Chicken Alfredo

IngredientsPrint recipe

• 1 large onion chopped
• 4 crushed garlic cloves
• 1 15oz can basil garlic and oregano diced tomatoes
• Butter
• 1 tsp chicken flavor bouillon
• 3 to 4 chicken breasts cut in pieces
• 1 handful fresh basil leaves
• Heavy whipping cream as much as desired
• 5oz Frigo brand shredded 3 cheese Italian
• 1/2 tsp dry oregano
• 1/2 tsp dry basil
• Salt and pepper to taste

Instructions

1. In a saucepan, melt the butter with the onion and cook until tender. Add the chicken and cook a few minutes. (It needs to stay a little raw in the middle).
2. Add the crushed garlic and herbs and cook until fragrant.
3. Add about 4 cups of heavy whipping cream and the diced tomatoes. Bring gently to a boil. Reduce heat to medium-low. Add the bouillon. Stir.
4. Add as much cream as you want and reduce heat to low.
5. Add the cheese little by little, cover. Simmer until the chicken is fully cooked. (Stir often).
6. Add the fresh basil leaves at the very end. Season with salt and pepper. Serve with fettuccine pasta.