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Skillet Herbed Chicken and Tomatoes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Herbed chicken in a light, creamy tomato sauce served over the pasta of your choice. A comforting, rustic one skillet dish that is ready to serve in 30 minutes.
Servings: 4 to 6 servings
  • Dry pasta of your choice penne, fusilli, spaghetti, linguine
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried crushed rosemary or 2 teaspoons chopped, fresh
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 5 tablespoons all-purpose flour divided
  • 2 to 3 boneless skinless chicken breasts, butterflied and sliced in half
  • 2 to 3 tablespoons olive oil or as needed
  • 1/2 cup diced onion
  • 1/2 teaspoon minced garlic
  • 1 14-1/2 ounce can diced tomatoes, drained
  • 2 cups low sodium chicken broth
  • 1/4 cup fat free half and half
  • Grated or shaved Parmesan cheese for garnish (optional)
  1. Cook pasta according to package directions. Drain well.
  2. Meanwhile, in a small bowl combine basil, garlic powder, rosemary, salt and pepper and set aside. Place 3 tablespoons flour in a shallow dish and add 1 heaping tablespoon of the seasoning mixture. Reserve the remaining seasoning mixture for later.
  3. Coat the bottom of a large skillet with olive oil and place over medium high heat. Lightly coat chicken in seasoned flour, shaking off excess, and add to pan. Cook for about 2 to 3 minutes per side, or until golden brown and cooked through. Cook in batches if necessary. Remove chicken from skillet and keep warm. Discard any remaining seasoned flour mixture.
  4. Add a little more olive oil to the skillet, add onion and cook and stir for about 3 minutes until softened. Add 1/2 teaspoon minced garlic. Cook and stir for another minute. Add the diced tomatoes, chicken broth, and reserved seasoning mixture to the skillet. Stir 2 tablespoons of flour into the half and half and mix until smooth. Add this mixture to the skillet. Bring to a simmer, stirring occasionally. Reduce heat to low and return chicken to the skillet and cook till heated through.
  5. Serve chicken and pan sauce over pasta. Garnish individual servings with Parmesan cheese, if desired.
  6. Adapted from McCormick Gourmet