Chicken, Food, Main Dishes, Quick & Easy Main Dishes

Chicken in Tomato-Basil Cream Sauce


I’m usually always a marinara sauce kind of girl.  I love the red sauce and if I’m at a Italian restaurant I will always choose the pasta with red sauce over any other kind of sauce.
I’m also pretty picky about alfredo sauce (I never order it out) and honestly haven’t tried very much for cream sauces.

Which brings me to the reason why I chose to make this dish.  I was flipping through my Healthy Cooking magazine and came to the contest winning recipes section of the magazine (they always have nice, cut-out recipes with the picture on one side and the recipe on the other in this section).  This time is was a “healthy time-savers contest” and this chicken in tomato-basil cream sauce won 3rd place.  I decided I needed to give it a shot; after all, it does have some red (tomatoes) in it.

It was absolutely delicious and much better than I even thought it was going to be.  I’m glad we ended up with some leftovers from this dish because I am excited about having it again soon!  The hubby and I both immensely enjoyed this fabulous lunch.  I loved that the prep was quick, and I only had to dirty one pan/skillet to make this.


Chicken in Tomato-Basil Cream Sauce
Source: Healthy Cooking magazine
Yield: 4 servings
1 pound boneless, skinless chicken breasts (about 1 large breast), cut into 1/2 inch cubes
pepper to taste
1 Tablespoon butter, divided
2 cups fresh tomatoes, seeds removed and diced
1 red onion, diced
1 large garlic clove, minced (or 2 small)
1/2-1 cup chicken broth/stock
1 cup uncooked orzo pasta
1 cup evaporated milk
1/2 cup basil leaves, torn
1/2 teaspoon salt
1/2 teaspoon pepper
mozzarella cheese, for topping

1. In a skillet, melt 2 teaspoons butter.  Add cubed chicken and sprinkle with pepper to taste.  Cook chicken in butter until no longer pink.  Remove and keep warm.
2. In same skillet, melt remaining butter.  Add onions and tomatoes and saute until onions are tender.  Add garlic and cook 1 minute longer.  Stir in 1/2 cup chicken broth and bring to a boil.  Add orzo pasta. You may need to add more chicken broth if it gets too dry, otherwise the orzo will just stick to the pan instead of cooking.  Add in 1/4 cup increments if necessary.  Reduce heat, cover, and simmer for 10 minutes, or until orzo is tender.
3. Add chicken back into skillet along with evaporated milk, basil, salt, and pepper.  Heat through.  Dish into serving plates/bowls and sprinkle with mozzarella cheese.

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