Chicken in Tomato-Basil Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. âRachel Kowasic, Connellsville, Pennsylvania Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
3 teaspoons butter, divided |
8 plum tomatoes, seeded and chopped |
1 small onion, finely chopped |
1 garlic clove, minced |
1/2 cup reduced-sodium chicken broth |
1 cup uncooked whole wheat orzo pasta |
1 cup evaporated milk |
1/2 cup loosely packed basil leaves, julienned |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup crumbled feta cheese |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer.
2. Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving. Yield: 4 servings.
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