Chicken with Garlic-Tomato Sauce

Name: Chicken with Garlic-Tomato Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings.
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

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

Directions

Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm.
In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Nutrition Facts

1 each: 197 calories, 5g fat (1g saturated fat), 63mg cholesterol, 510mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Originally published as Chicken Breasts with Garlic Tomato Sauce in Light & Tasty August/September 2005

Reviews

My Review

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Average Rating:

Gaye

Oct 25, 2018

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.
mjlouk

Jun 22, 2009

I really liked this recipe. I left out the carrots though since I don't care for them and I added some fresh rosemary.