1 lb boneless skinless chicken breast
1 tablespoon butter
1 tablespoon italian seasoning
4 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup heavy cream
1 cup grape tomatoes, sliced in half length-wise
8 oz cooked hot fettucine
1. Flatten chicken to 1/2 inch thickness. In a skillet, brown chicken on both sides in butter and oil, remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt, and pepper; cook and stir for 2-3 minutes. Stir in broth, cream, parsley, and tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear.
2. Meanwhile, cook the fettucine according to package directions; drain. Arrange chicken over fettucine; top with sauce.
Per Serving (excluding pasta): 226 Calories; 11g Fat (44.6% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 377mg Sodium.