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Chicken with Garlic-Tomato Sauce

 Chicken with Garlic-Tomato Sauce
My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 2 plum tomatoes, seeded and chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, halved and thinly sliced
  • 1 cup Italian tomato sauce
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup tomato paste
  • 1 teaspoon dried rosemary, crushed
  • Hot cooked pasta


  • Sprinkle both sides of chicken with pepper. In a large nonstick
  • skillet over medium-high heat, brown chicken on each side in 1
  • teaspoon oil. Remove and keep warm.
  • In the same skillet, saute tomatoes and garlic in remaining oil for 1
  • minute. Add carrots; saute 2-3 minutes longer. Combine the tomato
  • sauce, broth, tomato paste and rosemary; stir into skillet. Bring to
  • a boil.
  • Return chicken to the pan. Reduce heat; cover and simmer for 10-12
  • minutes or until chicken juices run clear and carrots are

2 of 2

Chicken with Garlic-Tomato Sauce (continued)

Directions (continued)

  • crisp-tender. Serve with pasta. Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 3/4 cup sauce (calculated without pasta) equals 197 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 510 mg sodium, 10 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.