Herbed Chicken in a Tomato Cream Sauce

Food quote supplied by Bella

Herbed Chicken and Tomatoes

Cook's notes: This recipe is a flavorful combination of herbs, chicken and a cream tomato sauce served over thin spaghetti noodles. It serves 4 and was adapted from mccormickgourmet.com 

Pair this meal with Chianti, zinfandel or Pinot Noir wine.

Ingredients:

• 4 boneless, skinless chicken fillets
• 1-1/2 tsp. each dried crushed basil and Rosemary
• 1 tsp. garlic powder
• 4-1/2 TB. flour (reserve 1TB. flour for the sauce)
• 1 small diced onion
• 1 can of chunky tomatoes (garlic, basil, oregano)
• 2 TB. tomato paste
• 1 cup chicken stock
• 2 TB. cream or fat free half and half
• 2-3 TB. vegetable oil (divided)
• 8 0z. pasta such as spaghetti or linguine
• 1 cup grated Parmesan cheese

Directions:

• Mix seasonings in a shallow bowl with 3 TB. flour 
• Coat chicken fillets in seasoned flour, place on a sheet of wax paper
• In a large skillet heat 1TB. oil, cook chicken 3 minutes on a side or until cooked thorough 
• Remove chicken from pan, cool slightly and cut each piece diagonally
• Whisk 1-1/2 TB. flour into the chicken stock 
• Wipe skillet clean, add in 1 TB. oil, saute onions
• Add in can of tomatoes, chicken stock mixed with flour, chicken pieces and tomato paste
• Blend sauce and simmer on low 20-25 minutes
• Last 5 minutes add in 2 TB. cream and stir
• While sauce and chicken are simmering , cook pasta and drain
• To serve place chicken on top of pasta, spoon sauce over chicken, grate Parmesan cheese on top

Bon Appetit !  

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