Saucy Tomato Chicken the Editors of Publications International, Ltd.
Saucy Tomato Chicken
Makes 4 servings
|6||ounces uncooked yolk-free egg noodles|
|1||can (about 14 ounces) stewed tomatoes with onions, celery and green bell pepper|
|2||cloves garlic, minced|
|1||teaspoon dried oregano|
|Nonstick cooking spray|
|4||boneless skinless chicken breasts, rinsed and patted dry, (4 ounces each)|
|2||teaspoons olive oil|
- Cook noodles according to package directions, omitting salt and oil; drain.
- Meanwhile, place tomatoes, garlic and oregano into large nonstick skillet. Bring to a boil over high heat; boil 5 minutes, stirring constantly or until liquid is reduced and tomato mixture becomes slightly darker in color. (Mixture will be thick.) Transfer to small bowl; keep warm. Wipe out skillet.
- Spray same skillet with cooking spray. Add chicken; cook 6 minutes. Turn; reduce heat to medium-low. Spoon tomato mixture into skillet around chicken. Cover; cook 4 minutes or until chicken is no longer pink in center.
- Place noodles on serving platter; top with chicken. Add olive oil to tomato mixture; blend well. Spoon equal amounts of tomato mixture over each piece of chicken.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||11 %|
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