1 tbsp. olive or vegetable oil
4 (about 1 lb. total) boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1 (23.5 oz.) container Buitoni Refrigerated Family Size Marinara Sauce
1/2 cup heavy whipping cream
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| CHICKEN IN CREAMY TOMATO SAUCE WITH LINGUINE | ||||
| Yields 4 | ||||
| 1 pkg. (9 oz.) Buitoni Refrigerated Linguine cooked, rinsed, drained and kept warm 1 tbsp. olive or vegetable oil 4 (about 1 lb. total) boneless, skinless chicken breast halves, cut into 1/2-inch pieces 1 (23.5 oz.) container Buitoni Refrigerated Family Size Marinara Sauce 1/2 cup heavy whipping cream |
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| Heat olive oil in large, nonstick skillet over medium-high heat. Add chicken; cook for 4-5 minutes or until no longer pink. Remove from skillet. Pour sauce into same skillet; cook until heated through (do not boil). Add cream and chicken; stir well. Cook, stirring occasionally, 2-3 minutes or until heated through. Toss with pasta. Sprinkle with Parmesan cheese and chopped fresh parsley, if desired. | ||||