Herbed Chicken and Tomato Pasta

Herbed Chicken & Tomato Pasta

  • Prep Time:
    15 minutes
  • Cook Time:
    30 minutes
  • Serves:
    4 to 6

Ingredients

  • 8 oz. uncooked short pasta, such as penne rigate
  • 5 Tbsp. all-purpose flour, divided
  • 1 1/2 tsp. kosher salt, divided
  • 1 tsp. finely chopped fresh rosemary
  • 1/2 tsp. cracked black pepper
  • 1 lb. thin-sliced boneless skinless chicken breasts
  • 2 to 3 Tbsp. olive oil, divided
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 oz.) Contadina® Petite Diced Tomatoes, not drained
  • 1 1/2 cups Kitchen Basics® No Salt Added Chicken Stock
  • 2 Tbsp. half-and-half
  • 2 cups packed, coarsely chopped baby spinach
  • 1/4 cup chopped fresh basil, divided

  • Prep Time:
    15 minutes

  • Cook Time:
    30 minutes

  • Serves:
    4 to 6
Print Recipe

Chicken stock, tomatoes and a touch of half and half are the foundation of a skillet simmer sauce for thin-cut chicken breasts. Later, the sauce is tossed with pasta that the chicken is served over, for a step up from an everything-mixed-together weeknight pasta dish.

Prep & Cook Instructions

  1. Cook pasta in a large saucepan as package directs; drain.  Return pasta to pan and set aside.  Meanwhile, mix 4 Tbsp. flour with 1 tsp. salt, rosemary and pepper in a shallow dish. Coat both sides of chicken in seasoned flour. Discard any remaining seasoned flour. 
  2. Heat 1 Tbsp. oil in a 12-inch non-stick skillet on medium-high heat. Add chicken; cook 3 to 4 minutes per side or until nicely browned, adding an additional 1 Tbsp. oil as needed. Remove chicken from skillet; set aside and keep warm.  
  3. Heat remaining 1 Tbsp. oil in skillet. Add onion, garlic and 1/2 tsp. salt; cook 3 minutes or until softened. Sprinkle with 1 Tbsp. flour; cook 1 minute, stirring constantly. Add tomatoes and stock; bring to boil. Reduce heat to medium; simmer 5 to 7 minutes to reduce slightly. Stir in half-and-half. Return chicken and any juices to skillet; simmer 5 to 10 minutes until done (165°F internal temp.). Remove chicken from skillet.   
  4. Add sauce, spinach and 2 Tbsp. basil to pan with cooked pasta; stir until coated.  Serve chicken over pasta garnished with remaining basil. 

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