Tomato-Basil Chicken Breasts Recipe

Tomato-Basil Chicken Breasts Recipe photo by Taste of Home

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In Sussex, Wisconsin, Alice Hofmann counts this fast, easy and flavorful entree among her favorites. “I like serving it with asparagus spears or broccoli florets,” she notes. “Leftover ready-to-serve soup is next day’s lunch!” TIP: For a tasty alternative, Alice sometimes substitutes Italian-style veal steaks (chopped and formed breaded veal) for the chicken.

This recipe is:

Quick

Diabetic Friendly

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Tomato-Basil Chicken Breasts Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1-1/3 cups uncooked spiral pasta
1-1/3 cups ready-to-serve tomato-basil soup
Minced fresh basil, optional

Directions

In a shallow bowl, combine the flour, salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain.
Cook pasta according to package directions. Meanwhile, pour soup over chicken. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear. Drain pasta; top with chicken and sauce. Sprinkle with basil if desired. Yield: 2 servings.

Nutritional Facts 1 chicken breast half with 1 cup pasta equals 417 calories, 12 g fat (2 g saturated fat), 94 mg cholesterol, 757 mg sodium, 35 g carbohydrate, 2 g fiber, 39 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Tomato-Basil Chicken Breasts in Cooking for 2 Summer 2006, p39