Friday, March 7, 2014

Herbed Chicken and Tomatoes Over Fettuccine

You will enjoy this quick weeknight meal. I chose to use spinach fettuccine because of the nice color. I was needing to see something green after this long winter!

serves 6 ( 1 chicken breast half with 2/3 c. pasta = 8 points +)

  • 8 oz. fettuccine
  • 1-1/2 tsp. dried basil
  • 1-1/2 tsp. garlic powder
  • 1 tsp. dried Rosemary
  • 3 T. flour, divided
  • 6 ( 4 oz) boneless, skinless chicken breasts
  • 1 T. olive oil
  • 1 small onion, finely chopped
  • 1 can ( 15 oz) diced tomatoes, drained
  • 1-1/2 c. fat-free chicken broth
  • 2 T. fat-free half and half

Cook pasta until al dente, drain.
Meanwhile mix seasonings in a small dish. Combine 2 T. flour with 2/3 of spice mixture in another dish.
Coat chicken in seasoned flour. Heat oil in a large skillet over medium heat. Add chicken. Cook until golden and cooked through. Remove and keep warm.
Spray skillet with nonstick spray. Add onion and cook until softened. Add 1 T. flour and stir. Add drained tomatoes, broth and remaining spice mixture. Bring to a boil, stirring occasionally. Reduce heat and simmer 5-10 minutes or until beginning to thicken. Stir in half and half. Return chicken to skillet and heat through. Serve chicken and sauce over pasta.

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