Ingredients

The following ingredients have 6 Servings
  • 4 (4 ounces each) boneless, skinless chicken breasts
  • 1/2 cup Italian salad dressing
  • 2 medium Roma tomatoes
  • 6 fresh basil leaves, chiffonaded
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • 1 tablespoon canola oil
  • 12 ounces uncooked penne pasta
  • 1 cup Swiss Cheese or Monterey Jack, shredded
  • 3/4 cup butter
  • 6 cloves garlic, peeled and minced
  • 3 cups heavy cream
  • 1 1/2 cups grated Parmesan cheese

Instruction

  • In a small bowl, combine chicken and salad dressing. Marinate in the refrigerator for about 30 minutes. 
  • Cut tomatoes and with a spoon, scoop out seeds and discard. Dice into very small pieces. In a bowl, combine tomatoes, basil and olive oil. Season with salt and pepper to taste. Toss to combine and set aside.
  • Brush a wide heavy bottomed pan with the canola oil and heat over medium heat. Add chicken breasts in a single layer and pan-grill for about 4 to 5 minutes on each side or until cooked through. Cut into slices and keep warm.
  • In a pot of salted boiling water, cook pasta 1 minute shy of package directions. Drain well.
  • In a medium saucepan over medium heat, add butter. When butter begins to melt, add garlic and cook, stirring, regularly, until limp and aromatic. 
  • Add heavy cream and simmer for about 3 to 5 minutes or until heated. 
  • Add Parmesan cheese, whisking vigorously until sauce is thickened. Season with salt and pepper to taste.
  • In a bowl, combine hot pasta and alfredo sauce and toss to combine. Transfer to a lightly greased 9 x 13 baking dish. 
  • Top with chicken and sprinkle with cheese. 
  • Cover with foil and bake in a 375 F oven for about  15 to 20 minutes or until heated through and cheese is melted
  • Spoon on serving plates and garnish with tomato mixture. Serve hot.