Cook fettuccine noodles according to package directions.
Season chicken with salt and pepper. Cut into strips.
Cook garlic in olive oil over medium heat for 1 minute. Add chicken and cook until no longer pink. Remove from skillet.
Add 1 cup broth to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom.
Add tomatoes and cook until heated through.
Stir in cream, boil and stir for 1 minute. Reduce heat, stir in Parmesan, basil and pepper and cook until heated through.
Mix cornstarch with 1 cup chicken broth and stir into skillet to thicken sauce. Pour over chicken and fettuccine noodles.
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|Serving Size: 1 Serving (1018g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 208 (30%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 134.2mg||41 %|
|Sodium 3991.9mg||138 %|
|Potassium 1887.3mg||50 %|
|Total Carbohydrate 78.5g||23 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 75.4g|
|Protein 45.4g||65 %|
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Calories per serving: 703
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