Tomato-Basil Chicken Breasts Recipe
Tomato-Basil Chicken Breasts Recipe photo by Taste of Home
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Tomato-Basil Chicken Breasts Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 417 calories, 12g fat (2g saturated fat), 94mg cholesterol, 757mg sodium, 35g carbohydrate (8g sugars, 2g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 vegetable, 1 fat.


  1. 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.
  2. 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

Medium-Bodied Red Wine

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

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