Herbed Chicken & Tomatoes
  • 8 ounces pasta, such as spaghetti or linguine
  • 1½ teaspoons McCormick Gourmet™ Basil
  • 1½ teaspoons McCormick Gourmet™ Garlic Powder, California
  • 1 teaspoon McCormick Gourmet™ Rosemary, Crushed
  • 3 tablespoons flour, divided
  • 1½ pounds thin-sliced boneless skinless chicken breasts
  • 2 to 3 tablespoons vegetable oil, divided
  • 1 small onion, finely chopped
  • 1 can (14½ ounces) petite diced tomatoes, drained
  • 1½ cups Kitchen Basics® Unsalted Chicken Stock
  • 2 tablespoons fat free half-and-half
  1. Cook pasta as directed on package. Drain well. Meanwhile, mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 tablespoons of the flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour.
  2. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through. Add additional 1 tablespoon oil as needed. Remove chicken from skillet; keep warm.
  3. Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in remaining 1 tablespoon flour. Add tomatoes, stock and reserved seasoning mixture; bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes. Stir in half-and –half. Return chicken to skillet; cook until heated through. Serve with pasta.
Recipe by At Home With My Honey at http://athomewithmyhoney.com/herbed-chicken-tomatoes/