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Herbed Chicken and Tomatoes Recipe

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This recipe for Herbed Chicken and Tomatoes, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patty Garrison


8 oz spaghetti or linguine
1-1/2 teaspoon basil leaves
1-1/2 teaspoon garlic powder
1 teaspoon crushed rosemary
3 tablespoons flour, divided
1-1/2 lbs thin sliced boneless skinless chicken breasts
2-3 tablespoons vegetable oil, divided
1 small onion, finely chopped
1 can (14-1/2 oz) petite diced tomatoes, drained
1-1/2 cups unsalted chicken stock
2 tablespoons fat free half and half

Cook pasta as directed on package, Drain well
Meanwhile mix seasonings in shallow dish. Reserve 2 teaspoons.
Stir 2tablespoons flour into remaining seasoning mixture in dish.
Coat chicken in seasoned flour. Discard any remaining seasoned flour.

Heat 1 tablespoon oil in large skillet on medium heat. Add chicken in batches. Cook 2 minutes per side or until golden brown and cooked through.
Add additional 1 tablespoons oil as needed. Remove chicken from skillet, keep warm.

Heat remaining 1 tablespoon oil in skillet. Add onion, cook and stir 3 minutes or until softened. Stir in 1 tablespoon flour. Add tomatoes, stock and reserved seasoning mixture, bring to boil stirring occasionally.
Reface heat to medium low, simmer 5 minutes.
Stir in half and half. Return chicken to skillet, cook until heated through. Serve with posta.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 minutes




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