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Chicken in Tomato-Basil Cream Sauce Recipe
Chicken in Tomato-Basil Cream Sauce Recipe photo by Taste of Home

Chicken in Tomato-Basil Cream Sauce Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 4 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Chicken in Tomato-Basil Cream Sauce in Healthy Cooking August/September 2012, p48

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.

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

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 1, 2015

"Good recipe . I also used more liquid , both chicken broth and evaporated milk . Think I will add a little more garlic and a pinch of cayenne pepper next time . This was a great "comfort" food with fewer carbohydrates than most . Will definitely try again ,"

MY REVIEW
Reviewed Jul. 17, 2015

"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. :)"

MY REVIEW
Reviewed Jun. 28, 2015

"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."

MY REVIEW
Reviewed Jun. 24, 2015

"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."

MY REVIEW
Reviewed Jun. 20, 2015

"amazing!"

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