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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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.
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Reviews

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Average Rating:
  • Stourley
    Oct 28, 2019

    "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.

  • 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.

  • RichardI
    Jan 24, 2013

    No comment left

  • astarzynski
    Nov 28, 2012

    No comment left

  • 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.

  • Sonya
    Dec 5, 2006

    No comment left