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.