(Sorry peeps - not feeling it tonight.)
Chicken with Garlic Tomato Sauce
Source: Taste of Home Comfort Food Diet, Spring 2008
- 4 boneless, skinless chicken breast halves (4oz each)
- 1/4 tsp pepper
- 2 tsp olive oil
- 2 plum tomatoes, seeded and chopped (used no-salt diced)
- 2 garlic cloves, minced
- 2 medium carrots, halved and thinly sliced
- 1 c. tomato sauce (used no-salt added)
- 3/4 c. chicken broth (used no-salt added)
- 1/4 c. tomato paste (used no-salt added)
- 1 tsp dried rosemary
- Sprinkle both sides of chicken with pepper (skip). In a large nonstick skillet over med-high heat, brown chicken on each side in 1 tsp oil. Remove and keep warm (note: I browned each side for approx 3 mins).
- In the same skillet, saute tomatoes and garlic in remaining oil for 1 min. Add carrots, saute 2-3 mins longer. Combine tomato sauce, broth, tomato paste adn rosemary. Stir into skillet and bring to a boil.
- Return chicken to the pan. Reduce heat, cover and simmer for 10-12 mins or until chicken is done. Serve with pasta.
Per serving: 197 cals; 5g fat (1g sat); 63mg chol; 510mg sodium; 10g carbs; 3g fiber, 26g protein
The kid LOVED this meal. He liked the chicken. The sauce. The pasta. The garlic bread. The whole nine yards. No weird after taste or crazy, hidden veggies. Or potatoes. The hubs also liked the dish, but I don't think it was quite as palate pleasing to him as it was to the kid. Overall, this was simple to prepare and I liked the timing because it allowed me to make the pasta, the garlic bread (for the boys) and the kale (for me, duh), while it was simmering.