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Sun-Dried Tomato Fettuccine Alfredo
Ingredients
  • 8 ounces Barilla fettuccine pasta
  • 4 tablespoons unsalted butter, divided
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 ½ tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 ¾ cups 2% milk
  • ½ cup finely chopped sun-dried tomatoes
  • 3 ounces reduced fat cream cheese, cubed
  • ½ cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves
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