Creamy Chicken Basil Alfredo

I had a package of chicken tenders to fix for dinner this week and couldn't decide what to do with them.  Staring me in the face on my kitchen counter was my basil plant in desperate need of pruning.  A quick check of the pantry and fridge and I had my answer....


Creamy Chicken Basil Alfredo
Yield:  4 Servings

Ingredients:

1 one pound package raw chicken strips
1 Tablespoon Mrs. Dash seasoning
2 teaspoons extra virgin olive oil
8 ounces fettuccine pasta

1/4 cup butter

1 cup fat free Half and Half

1 clove garlic, crushed

2 cups freshly grated Parmesan cheese

1/2 cup fresh chopped basil

Directions:

Cut each chicken strip into thirds.
In a heavy skillet, heat olive oil over medium heat.
Add chicken pieces and seasoning and cook until done and well browned.

Remove the chicken from the pan and set aside.
In a medium pot, heat water to boiling and cook fettuccine until al dente.
Wash and chop the fresh basil.

When pasta is nearly cooked, add the butter to the heavy skillet (don't worry about cleaning it from the browned chicken) and melt over low heat.
Add the Half and Half and simmer for 5 minutes.

Add the garlic and cheese and whisk quickly.
Mixture will rapidly thicken.  Stir until the cheese melts and the mixture is smooth and creamy. (This will happen quickly).
Add the chicken and the fresh chopped basil into the sauce.
Using tongs, add the drained fettuccine to the skillet and gently lift and turn the mixture to evenly coat the chicken and pasta.

Place individual servings into pasta bowls and top with a fresh grind of black pepper and a sprig of fresh basil.

....and that my friends is What's Cooking a Cathy's ~ Enjoy!