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
Ingredients
- 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
Reviews
"I love this recipe for chicken in red sauce over pasta except that I omitted the chicken, substituted rice and used my own pasta sauce" is well-played.
I gave this a 5 star review because it is worth 5 stars! I omitted the chicken breasts in the recipe and I used cooked rice in place of the pasta, but otherwise I followed the recipe as it is written. Oh, and I should admit I had my own tomatoe sauce in the frig because I had made some homemade salsa the day before and I saved the juice I had to strain so my salsa would be more dense and less soupy in texture.
No comment left
No comment left
I really liked this recipe. I left out the carrots though since I don't care for them and I added some fresh rosemary.
No comment left