Tomato-Basil Chicken Breasts
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.
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Nutrition Facts1 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.
Originally published as Sauteed Chicken Breasts in Cooking for 2 Summer 2006
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