Ingredients

• 1 1/4 pounds thin-sliced skinless boneless chicken breast

• 2 tablespoons oil from jarred sun-dried tomatoes in olive oil (amount divided in recipe steps below)

• 1 cup large onion, diced (about 1 cup)

• 1 tablespoon minced garlic

• 1/8 teaspoon crushed red pepper

• 1 jar (14.5 ounces) Prego® Homestyle Alfredo Sauce

• 1/3 cup sliced drained sun-dried tomatoes in olive oil

• 1/4 cup grated Parmesan cheese

• 1 tablespoon thinly sliced fresh basil leaves

Step 1

Season the chicken with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.

Step 2

Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and cook for 2 minutes or until tender-crisp. Add the garlic and crushed red pepper and cook and stir for another 2 minutes.

Step 3

Stir in the sauce, tomatoes and cheese and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet. Return the chicken to the skillet. Cook for 1 minute or until the chicken is done. Sprinkle with the basil before serving. Serve with pasta, potatoes or crusty bread, if desired.