Chicken with Garlic-Tomato Sauce Recipe

Nutrition Facts

  • One serving:
  • 1 chicken breast half with 3/4 cup sauce (calculated without pasta)
  • Calories:
  • 197
  • Fat:
  • 5 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 510 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 3 g
  • Protein:
  • 26 g
  • Diabetic Exchange:
  • 3 lean meat, 2 vegetable.


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Chicken with Garlic-Tomato Sauce

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My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba

SERVINGS: 4

CATEGORY: Lower Fat

METHOD:

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 2 plum tomatoes, seeded and chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, halved and thinly sliced
  • 1 cup Italian tomato sauce
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup tomato paste
  • 1 teaspoon dried rosemary, crushed
  • Hot cooked pasta

Directions:

Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm.
    In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil.
    Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta. Yield: 4 servings.


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