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Chicken in Tomato-Basil Cream Sauce

 Chicken in Tomato-Basil Cream Sauce
This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. —Rachel Kowasic, Connellsville, Pennsylvania
4 ServingsPrep: 20 min. Cook: 30 min.


  • 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.

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Chicken in Tomato-Basil Cream Sauce (continued)

Nutritional Facts: 1-1/2 cups equals 417 calories, 12 g fat (6 g saturated fat), 94 mg cholesterol, 723 mg sodium, 41 g carbohydrate, 9 g fiber, 35 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 whole milk, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.