Chicken with Fire-Roasted Tomatoes Recipe

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Chicken with Fire-Roasted Tomatoes Recipe
Chicken with Fire-Roasted Tomatoes Recipe photo by Taste of Home
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Chicken with Fire-Roasted Tomatoes Recipe

Read Reviews
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My skillet chicken with the colors and flavors of Italy is so easy. The fire-roasted tomatoes sound complicated, but all you have to do is open a can! —Margaret Wilson, Sun City, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons salt-free garlic herb seasoning blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 3/4 pound fresh green beans, trimmed
  • 2 tablespoons water
  • 1 tablespoon butter
  • Hot cooked pasta, optional

Directions

Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°.
Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain.
Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta. Yield: 4 servings.
Originally published as Chicken with Fire-Roasted Tomatoes in Simple & Delicious June/July 2016

Nutritional Facts

1 chicken breast half with 1 cup bean mixture: 294 calories, 10g fat (3g saturated fat), 102mg cholesterol, 681mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.

  • 2 tablespoons salt-free garlic herb seasoning blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 3/4 pound fresh green beans, trimmed
  • 2 tablespoons water
  • 1 tablespoon butter
  • Hot cooked pasta, optional
  1. Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°.
  2. Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain.
  3. Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta. Yield: 4 servings.
Originally published as Chicken with Fire-Roasted Tomatoes in Simple & Delicious June/July 2016

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fensternat User ID: 8283025 248344
Reviewed May. 17, 2016

"Good, nice change of pace from the usual steamed green beans."

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