Tomato-Basil Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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In Sussex, Wisconsin, Alice Hofmann counts this fast, easy and flavorful entree among her favorites. âI like serving it with asparagus spears or broccoli florets,â she notes. âLeftover ready-to-serve soup is next dayâs lunch!â TIP: For a tasty alternative, Alice sometimes substitutes Italian-style veal steaks (chopped and formed breaded veal) for the chicken. Ingredients:
2 tablespoons king arthur unbleached 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:
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.
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