Tomato-Basil Chicken Breasts Recipe
In Sussex, Wisconsin, Alice Hofmann counts this fast, easy and flavorful entree among her favorites. “I like serving it with asparagus spears or broccoli florets,” she notes. “Leftover ready-to-serve soup is next day’s lunch!” TIP: For a tasty alternative, Alice sometimes substitutes Italian-style veal steaks (chopped and formed breaded veal) for the chicken.
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon olive oil
- 1-1/3 cups uncooked spiral pasta
- 1-1/3 cups ready-to-serve tomato-basil soup
- Minced fresh basil, optional
- In a shallow bowl, combine the flour, salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain.
- Cook pasta according to package directions. Meanwhile, pour soup over chicken. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear. Drain pasta; top with chicken and sauce. Sprinkle with basil if desired. Yield: 2 servings.
Originally published as Tomato-Basil Chicken Breasts in Cooking for 2 Summer 2006, p39
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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