1 tablespoon + 1 teaspoon extra virgin olive oil, divided
1 pound boneless skinless chicken breasts, chopped into 1 inch squares
1 tablespoon freshly ground black pepper
2 tablespoons onion powder
2 tablespoons Italian seasoning
1 tablespoon dried basil
1.5 teaspoons garlic salt
1 quart chopped stewed tomatoes, liquid reserved
1 cup chicken broth
1 package frozen Italian vegetables
2 teaspoons I Can't Believe It's Not Butter, melted
1 teaspoon flour
8 ounces thin pasta, such as vermicelli or spaghetti
(optional) freshly grated Parmesan cheese for garnish
Instructions
Heat 1 tablespoon olive oil in a skillet over medium heat. Season the chicken breasts on both sides with pepper, onion powder, Italian seasoning, basil, and garlic salt. Place in the skillet. Cook approximately 2-4 minutes, tossing frequently, until all sides are browned. Pour tomatoes and liquid over the chicken. Pour in broth. Cover skillet and cook for 15 minutes, stirring occasionally. Add vegetables into skillet. Increase heat to medium high. Continue to cook uncovered another 10 minutes, or until vegetables are tender and chicken juices run clear.
Combine butter spread and flour. Add to chicken and vegetables. Stir and cook 3-5 minutes, or until the sauce has thickened.
Prepare pasta according to instructions. Drain. Toss in 1 teaspoon olive oil, until all pasta is coated. Arrange chicken and vegetables on top of pasta. Pour liquid from skillet over the entire dish. Garnish with freshly grated Parmesan cheese.
Yield: 4 Servings
Nutritional Information (per serving - does not include Parmesan cheese):
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| Tomato Chicken Pasta, Photographed by Me ©Captured Moments of SC Photography |
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