Chicken in Tomato-Basil Cream Sauce
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 4 servings.
This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. —Rachel Kowasic, Connellsville, Pennsylvania
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
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3 teaspoons butter, divided
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8 plum tomatoes, seeded and chopped
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1 small onion, finely chopped
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1 garlic clove, minced
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1/2 cup reduced-sodium chicken broth
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1 cup uncooked whole wheat orzo pasta
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1 cup evaporated milk
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1/2 cup loosely packed basil leaves, julienned
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup crumbled feta cheese
Directions
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1.
In a large nonstick skillet, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer.
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2.
Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.
Nutrition Facts
1-1/2 cups: 417 calories, 12g fat (6g saturated fat), 94mg cholesterol, 723mg sodium, 41g carbohydrate (10g sugars, 9g fiber), 35g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 whole milk, 1/2 fat.
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