Sunday, January 31, 2010

Chicken with Garlic Tomato Sauce

4 boneless, skinless chicken breasts
1/4 tsp. pepper
2 tsp. olive oil, divided
2 plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 medium carrots, halved and thinly sliced
1 c. Italian tomato sauce
3/4 c. reduced-sodium chicken broth
1/4 c. tomato paste
1 tsp. dried rosemary, crushed
Hot cooked pasta

Sprinkle both side of chicken with pepper. In a large nonstick skillet over medium-high heat, brown the chicken on each side in 1 tsp. oil. Remove and keep warm. In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots, saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices are clear and carrots are crisp-tender. Serve over pasta.

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