1 tablespoon olive oil
4 (5 ounce) skinless, boneless chicken breast halves
4 plum tomatoes, chopped
1/3 cup dry white wine or chicken broth
1 (15 ounce) jar Bertolli(r) Creamy Alfredo Sauce
1 tablespoon thinly sliced fresh basil leaves (optional)
Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
Add tomatoes to same skillet and cook, stirring occasionally, 6 minutes. Add wine and cook 1 minute. Stir in sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Stir in basil. To serve, arrange chicken on platter and spoon hot sauce over chicken. Serve, if desired, with hot cooked pasta or rice.