Chicken with Garlic-Tomato Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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. Yield: 4 servings.
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