Herbed Chicken & Tomatoes

Name: Herbed Chicken & Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: 8 ounces pasta (such as spaghetti or linguine); 1 1/2 teaspoons dried basil; 1 1/2 teaspoons garlic powder; 1 teaspoon dried rosemary, crushed; 3 tablespoons all-purpose flour, divided; 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced; 2 to 3 tablespoons vegetable oil, divided; 1 small onion, finely chopped; 1 can (14 1/2 ounces) petite diced tomatoes, drained; 1 1/2 cups unsalted chicken stock; 2 tablespoons fat-free half-and-half

Recipe GLPR8aeb4c28cd70e6

Italian

Main Course

35 min

172 cal

Servings: 8

Stovetop

SNAP eligible

Tender chicken breasts coated in a savory blend of basil, garlic, and rosemary are seared until golden, then simmered in a light tomato and herb sauce. Served over pasta for a classic French-inspired dish that's ready in just 35 minutes.

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Ingredients

8 ounces pasta (such as spaghetti or linguine)

1 1/2 teaspoons dried basil

1 1/2 teaspoons garlic powder

1 teaspoon dried rosemary, crushed

3 tablespoons all-purpose flour, divided

1 1/2 pounds boneless, skinless chicken breasts, thinly sliced

2 to 3 tablespoons vegetable oil, divided

1 small onion, finely chopped

1 can (14 1/2 ounces) petite diced tomatoes, drained

1 1/2 cups unsalted chicken stock

2 tablespoons fat-free half-and-half

Directions

Cook pasta according to package directions. Drain well and set aside. In a shallow dish, combine basil, garlic powder, and rosemary. Set aside 2 teaspoons of this mixture. Add 2 tablespoons of flour to the remaining herb mixture and stir together. Coat the thin-sliced chicken breasts evenly with the seasoned flour mixture, shaking off any excess.
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches to avoid crowding, cook the chicken for approximately 2 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Add an additional tablespoon of oil as needed between batches. Transfer cooked chicken to a plate and cover to keep warm.
Add the remaining 1 tablespoon of oil to the same skillet. Add the chopped onion and cook, stirring frequently, for about 3 minutes until softened and translucent. Sprinkle the remaining 1 tablespoon of flour over the onion and stir to combine.
Stir in the drained tomatoes, chicken stock, and the reserved 2 teaspoons of herb mixture. Bring the sauce to a gentle boil, stirring occasionally, then reduce heat to medium-low and simmer for 5 minutes to allow flavors to meld.
Stir in the half-and-half until well combined. Return the cooked chicken to the skillet and cook for 2 to 3 minutes, stirring gently, until heated through. Serve the chicken and sauce over the cooked pasta.

Comments

Grocery List Plus Editorial Staff4

All ingredients are stocked at any Charlotte chain—nothing requires a special trip. At roughly $1.50–$1.75 per serving, it's budget-friendly; bulk pasta and chicken breast drive the cost down. The stated 35 minutes is honest if you're browning chicken and simmering sauce in parallel, though a home cook should budget 45 minutes to avoid rushing. This is a straightforward weeknight pasta that reheats well and feeds eight without fussiness, though it's not seasonal to the Carolinas and lands as a generic comfort dish rather than something rooted in local cooking.