Tomato-Basil Chicken Breasts Recipe

5 1
Tomato-Basil Chicken Breasts Recipe
Tomato-Basil Chicken Breasts Recipe photo by Taste of Home
Publisher Photo

Tomato-Basil Chicken Breasts Recipe

Be the first to add a review
5 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
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

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.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTomato-Basil Chicken Breasts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review