Creamy Parmesan Basil Chicken

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   1. In resealable food-storage plastic bag, place dressing and chicken. Seal bag; refrigerate 15 minutes.

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   2. In 12-inch skillet, heat 1 tablespoon olive oil over medium-low heat.

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   3. Drain chicken, discarding dressing. Add chicken to skillet. Cook chicken 5 to 7 minutes on each side or until juice of chicken is clear when center of thickest part is cut.

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   4. Stir in wine; cook until most of the wine has evaporated. Stir in cooking sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper.

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   5. Heat to boiling; reduce heat to low. Simmer uncovered 4 to 6 minutes, stirring occasionally, until hot.

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   Serve over pasta.

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   6. Top with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.