HERBED CHICKEN AND TOMATOES

HERBED CHICKEN AND TOMATOES image

Provided by Ellen Bales

Categories Chicken

Time 35m

Number Of Ingredients 11

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

Steps:

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.