- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 3 teaspoons butter, divided
- 8 plum tomatoes, seeded and chopped
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 cup reduced-sodium chicken broth
- 1 cup uncooked whole wheat orzo pasta
- 1 cup evaporated milk
- 1/2 cup loosely packed basil leaves, julienned
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup crumbled feta cheese
- In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer.
- Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken in Tomato-Basil Cream Sauce
"This recipe was great...it was a little difficult to find the whole wheat orzo but I finally found it at Publix but not in the pasta section in the rice section. I didn't start using more liquid but it was obvious I was going to need more so I added more broth. I made it as low fat as I could by using Land o' Lakes light butter and low fat evaporated milk and reduced fat feta (I used the kind with basil for added flavor). I also did not use plum tomatoes but used sundried instead...I thought it was fabulous!!"
"Excellent recipe! The fresh Basil really makes the recipe special."
"This is a great dish. Like the other reviewers, I added more broth when the orzo started looking dry. The feta really makes this dish stand out. I will definitely make again!"
"Really good and will definitely make again. I followed the recipe exactly and thought it had just the right amount of liquid. Wouldn't change a thing."
"I thought this was a good recipe and a little different than average. I do however think it needs more liquid. The 1/2 c of chicken broth called for was not enough to cook the orzo for 10 minutes. I thought that but went ahead and followed the recipe but my orzo was stuck to the pan and had no liquid left after 10 minutes. I also used the whole can of evaporated milk because it needed it and also it comes in a 12 oz can and I see no reason to save 4 oz. :)"
"This is a restaurant quality dish, in my opinion. It was a hit with my family and we will definitely make it again. It is very time-consuming, though. I have no idea how anyone could prepare all the ingredients in 20 minutes. I always wonder how they calculate the prep time."
"Have made this twice now. First as is, and then with shrimp instead of chicken. Fantastic either way...Great fairly easy recipe that looks like you spent hours on it."