Ingredients:
8 oz. pasta, such as spaghetti or linguine
1 1/2 tsp. basil leaves
1 1/2 tsp. garlic powder
1 tsp. crushed rosemary
3 Tbsp. flour, divided
1 1/2 lbs. thin-sliced boneless, skinless chicken breasts
2-3 Tbsp. vegetable oil, divided
1 small onion, finely chopped
1 can (14 1/2 oz.) petite diced tomatoes, drained
1 1/2 c. unsalted chicken stock
2 Tbsp. fat-free half-and-half
Directions:
Cook pasta according to package directions. Drain well. Meanwhile, mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 Tbsp. flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour.
Heat 1 Tbsp. oil in a large skillet on medium heat. Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through. Add additional 1 Tbsp. oil as needed. Remove chicken from skillet; keep warm.
Heat remaining 1 Tbsp. oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in 1 Tbsp. flour. Add tomatoes, stock and reserved seasoning mixture; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes. Stir in half-and-half. Return chicken to skillet; cook until heated through. Serve with pasta.
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