herbed chicken and tomatoes
This dish is easy and quick-to-fix on the stovetop. The herbs make it special! Recipe & photo: mccormick.com
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 8 ounces pasta
- 1 1/2 teaspoons basil leaves
- 1 1/2 teaspoons garlic powder
- 1 teaspoon crushed rosemary
- 3 tablespoons all purpose flour
- 1 1/2 pounds chicken breast halves, skinless and boneless, thin sliced
- 2 to 3 tablespoons vegetable oil, divided
- 1 small onion, finely chopped
- 1 can (14.5 oz.) petite diced tomatoes, drained
- 1 1/2 cups unsalted chicken stock
- 2 tablespoons fat-free half-and-half
How To Make herbed chicken and tomatoes
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Step 1Cook 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.
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Step 2In 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.
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Step 3Heat 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.
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