When I have little bits of various cheeses hanging about in the fridge – this is the sort of thing I make.

Chicken Alfredo Fusilli

2 boneless skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 garlic cloves, peeled and minced
2 cups quartered small tomatoes
1/4 cup dry white wine
1 cup fat-free half-and-half
1  1/2 cups blend of grated cheeses; such as Asiago, Parmesan, and Fontina
1 pound cooked fusilli pasta

One at a time, between two sheets of plastic wrap, pound each chicken breast evenly with a flat meat pounder.

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