But first, I MUST tell you about the amazing Arcade Fire concert I went to last night at the Palace.
Going to the show was somewhat of a last-minute decision, but I am so glad I did! We scored fourth-row seats in the lower bowl, which made for pretty awesome views. Arcade Fire played all my faves – Rebellion (Lies), Wake Up, Tunnels, The Suburbs, all that good stuff – plus many songs from new their newest album Reflektor (which I love, by the way.)
During the second last song, Here Comes The Nighttime: LOTS.OF.CONFETTI. Weeee!
Profresh was my beautiful date for the evening.
Hashtag confetti. Hashtag streamers.
Theeeen, they closed out the show with Wake Up. What am awesome show. I am in awe of Arcade Fire’s talent and love that they filled the Palace up with thousands of fans.
So, back to that chicken.
I know, smoothest transition ever.
That’s why they pay me the big bucks.
Oh wait, no they don’t.
So, um, yeah man. Cook some spaghetti. I’m assuming you know how to do that if you’re reading my blog. Hopefully that is a safe assumption.
So this recipe is called “Herbed Chicken & Tomatoes,” and I actually found it in an ad in a recent Cooking Light magazine. I’ve tried one or two McCormick recipes in the past with great luck (including Chicken with Rosemary, Red Bell Peppers and Olives, which is a big favorite of the huz and I!), and it looked easy enough, so I decided to give it a go. There are lots of yummy-looking recipes over at the McCormick website. (No one paid me to say that! I really just am a big fan of their recipe archive!)
While the pasta cooks, combine dried spices:
- garlic powder
A portion of the spice blend is set aside, and a portion is mixed with flour, in which the chicken cutlets are dredged prior to sautéing in oil.
After cooking the chicken for 2-3 minutes per side until cooked through, it is set aside and covered. In the same pan, add another splash of oil, and sauté the onion until softened.
Sprinkle a tablespoon of flour over the onions, and stir.
Next, add a drained can of diced tomatoes (highly recommend these – my latest obsession!) and chicken stock (unsalted or low-sodium preferred).
You may also add the remaining reserved spice blend to the dish at this point.
Now, the recipe says to simmer the mixture for 5 minutes, then add the chicken back to the dish, and heat through. Instead, I immediately added the chicken back to the dish and simmered everything for 5 minutes. The chicken cutlets I used were just a tad thick (for halved breasts, which are what the recipe calls for, and are usually pretty thin), and needed a few more minutes to finish cooking through.
For one last luscious touch, add two tablespoons of half-and-half, and stir.
The chicken and tomatoes in all their glory! I couldn’t wait to place a chicken cutlet atop my pasta and then to spoon this creamy, herbaceous tomato ragu over all of it.
And that is exactly what I did!
This dish is very simple but very satisfying! I also love that it is mostly made with pantry staples like spaghetti, canned tomatoes, and dried spices. Also, only a modest portion of pasta is needed to make a meal of out of this dinner, with plenty of volume provided by the lean meat and veggies, keeping the calorie count in check.
Hope you enjoy!
Herbed Chicken & Tomatoes
Recipe from McCormick
- 8 ounces pasta, such as spaghetti or linguine
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried rosemary
- 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 unsalted Chicken Stock
- 2 tablespoons fat free half-and-half
- 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 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. Season to taste, as desired. Serve with pasta.
My rating: 8/10