It is so nice to be back in the kitchen again! Not only am I
enjoying making new dishes, but since The Picky Eater was warned by his doctors
that he has to keep an eye on his sodium intake, this is the best way for me to
make sure he’s getting tasty, low-sodium meals.
I saw the original recipe for this herbed chicken dish in
the coupon section of our Sunday newspaper. It is from the folks at
The dish was delicious! Best of all, it got The Picky Eater’s
seal of approval. His only suggestion was to use tomato sauce instead of diced
tomatoes, since he doesn't care for chunks of cooked tomatoes in dishes. (I
told you he was picky! Thank goodness he’s also a sweetheart.)
This will now be a regular dish on our weeknight menu.
Herbed Chicken and Tomatoes
1 1/2 teaspoons dried basil leaves
1 teaspoon dried crushed rosemary
1/2 teaspoon garlic powder
3 tablespoons flour, divided
4 boneless, skinless chicken breasts
2 to 3 tablespoons olive oil, divided
1 small onion, finely diced
1 clove garlic, finely minced
1 can (14 1/2 ounces) diced tomatoes
1 1/2 cups low-sodium chicken broth
2 tablespoons half-and-half
8 ounces spaghetti
In a shallow bowl or pie dish, mix together the dried basil
leaves and crushed rosemary. Transfer 2 teaspoons to a small dish and set
aside. Add the garlic powder and 2 tablespoons of the flour and mix together.
Heat 2 tablespoon of the olive oil in a large non-stick
skillet. Dredge the chicken breasts into the flour mixture, shaking off any
excess. Add the chicken to the skillet and cook until golden brown on each side.
Remove the chicken and place on plate. Cover with foil and set aside.
Set a large pot of water on the stove over high heat so it
comes to a boil. Meanwhile, add the remaining oil to the skillet. Saute the
onions until soft and translucent. Add the garlic and cook for 30 seconds, and then add the remaining flour to the onions and
cook for 1 minute. Add the tomatoes, chicken stock, and remaining seasoning,
and bring to a boil. Reduce heat to medium-low and simmer the mixture for 5
minutes. Turn the heat to low, add the chicken and heat through.
Boil the spaghetti to desired doneness. Drain and divide
between 4 serving dishes. Place a piece of chicken on top of the spaghetti. Add
the half and half to the remaining tomato mixture and spoon over the chicken.
Ready to serve!
