Clock-Watcher Chicken Recipe

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"We have three children and a busy life in the country," relates Anne Drouin of Dunnville, Ontario. "So I appreciate not having to dirty extra pots and pans when I make this one-skillet dish of chicken and pasta in a light tomato sauce."
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 8 ounces uncooked spaghetti, broken into 2-inch pieces
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 each: 385 calories, 10g fat (2g saturated fat), 20mg cholesterol, 973mg sodium, 55g carbohydrate (11g sugars, 3g fiber), 17g protein.


  1. In a large skillet, cook chicken and onion in oil until onion is tender; remove and keep warm. In the same skillet, add the tomatoes, broth, basil and pepper to the skillet. Bring to a boil; stir in spaghetti.
  2. Reduce heat; cover and simmer for 15-20 minutes. Return chicken to pan; cook until a meat thermometer reads 170° and spaghetti is tender. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Clock-Watcher Chicken in Quick Cooking July/August 2000, p59

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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bjsilve0 User ID: 172187 40124
Reviewed Oct. 1, 2013

"Very good!"

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