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¼ cup Butter
¼ cup Olive Oil
1 lb. boneless chicken, cut into ¾ inch cubes
½ cup chopped green onions with tops
2 cloves garlic minced
1 Jar Alfredo Sauce
1 (15oz) can Tomatoes, drained
½ tsp. Salt
½ tsp. Pepper
¼ cup chopped Parsley
2 T. dried Basil Leaves
1 lb. hot, cooked Penne pasta
½ cup freshly grated Parmesan cheese
Additional Parmesan

Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onions, and garlic; sauté until chicken is lightly browned. Stir in Alfredo sauce, tomatoes, salt and pepper. Bring to a slight boil. Stir in parsley and basil. Remove from heat. Toss pasta with sauce; sprinkle with ½ cup Parmesan. Pass with additional cheese if desired. Yield: 6-8 servings. (You could add sliced mushrooms with the tomatoes if desired).
*This is similar to the Parma Rosa that i used to make from a packet.