HERBED CHICKEN AND TOMATOES

Ellen Bales

By
@Starwriter

This dish is easy and quick-to-fix on the stovetop. The herbs make it special!
Recipe & photo: mccormick.com


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

8 oz
pasta
1 1/2 tsp
basil leaves
1 1/2 tsp
garlic powder
1 tsp
crushed rosemary
3 Tbsp
all purpose flour
1 1/2 lb
chicken breast halves, skinless and boneless, thin sliced
2 to 3 Tbsp
vegetable oil, divided
1 small
onion, finely chopped
1 can(s)
(14.5 oz.) petite diced tomatoes, drained
1 1/2 c
unsalted chicken stock
2 Tbsp
fat-free half-and-half

Directions Step-By-Step

1
Cook the pasta according to package directions; drain well. Mix the seasonings in a shallow dish. Reserve 2 tsp. Stir 2 Tbsp. flour into remaining seasoning mixture in dish. Coat the chicken in seasoned flour; discard any remaining seasoned flour.
2
In a large skillet, heat oil on medium heat and add the chicken in batches. Cook for 5 minutes on each side or until golden brown and cooked through. Add additional 1 Tbsp. oil as needed. Remove chicken from skillet and keep warm.
3
Heat the remaining 1 Tbsp. oil in skillet. Add onion; cook and stir for 3 minutes or until softened. Stir in 1 Tbsp. flour. Add tomatoes, stock and reserved seasoning mixture. Bring to a boil, stirring occasionally, then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half. Return chicken to skillet. Cook until heated through. Serve over pasta.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American