McCormick Herbed Chicken and Tomatoes

By lovemygolden

Ingredients

• 1 1/2 teaspoons McCormick® Gourmet Collection Basil Leaves
• 1 1/2 teaspoons McCormick® Gourmet Collection Garlic Powder, California
• 1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
• 3 tablespoons flour, divided
• 1 1/2 pounds thin-sliced boneless skinless chicken breasts
• 2 to 3 tablespoons vegetable oil, divided
• 1 small onion, finely chopped
• 1 can (14 1/2 ounces) petite diced tomatoes, drained
• 1 1/2 cups Kitchen Basics® Unsalted Chicken Stock
• 2 tablespoons fat free half-and-half

Details

Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from mccormick.com

Preparation

Step 1

Cook pasta as directed on package. Drain well.

Meanwhile, mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 tablespoons of the flour into remaining seasoning mixture in dish.

Coat chicken in seasoned flour. Discard any remaining seasoned flour.

Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through. Add additional 1 tablespoon oil as needed. Remove chicken from skillet; keep warm.

Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in remaining 1 tablespoon flour.

Add tomatoes, stock and reserved seasoning mixture; bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes. Stir in half and half. Return chicken to skillet; cook until heated through. Serve with pasta.

Calories: 352 per serving, Sodium: 174mg, Fat: 8g, Carbohydrates: 36g, Cholesterol: 74mg, Protein: 34g, Fiber: 3g