Herbed Chicken and Tomatoes

(Courtesy of McCormick)

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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