Best Gemelli With Chicken And Vegetables In Tomato Basil Cream Sauce Recipes

CHICKEN WITH TOMATO AND BASIL CREAM SAUCE

Chicken with Tomato and Basil Cream Sauce image

This dish is ALMOST a one skillet meal. The sauce is started in a sauté' pan and then poured over everything in the skillet. Serve with vegetables, over noodles or rice.

Provided by Sally Humeniuk

Time 1h45m

Number Of Ingredients 17

Ingredients

1 cup chicken broth
¼ cup white wine
Juice from one lemon
2 cups heavy cream
2 Tablespoons butter
¾ teaspoons sea salt
¼ teaspoon black pepper
½ cup freshly grated Parmesan cheese
2 Tablespoons olive oil (divided)
3 or 4 chicken breasts (pounded thin for even cooking)
¼ cup all-purpose flour (for dredging the chicken, use cornstarch for gluten-free)
Salt and pepper
3 to matoes (sliced to 1/4" thickness)
2 or 3 garlic cloves (minced)
3 Tablespoons fresh basil (more if desired)
More Parmesan cheese (to taste)
Optional: Add some toasted pine nuts at serving

Steps:

Heat oven to 250F degrees.

Nutrition Facts : Calories 428 kcal, Carbohydrate 10 g, Protein 6 g, Fat 41 g, SaturatedFat 23 g, Cholesterol 126 mg, Sodium 629 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN IN TOMATO-BASIL CREAM SAUCE

Chicken in Tomato-Basil Cream Sauce image

This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. -Rachel Kowasic, Connellsville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 teaspoons butter, divided
8 plum tomatoes, seeded and chopped
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
1 cup uncooked whole wheat orzo pasta
1 cup evaporated milk
1/2 cup loosely packed basil leaves, julienned
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Steps:

In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer., Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.

Nutrition Facts : Calories 417 calories, Fat 12g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein. Diabetic Exchanges

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