Sunday Dinner Recipe: Herbed Chicken & Tomatoes

Just like it’s done in a restaurant – chicken cutlets seasoned with Italian herbs in a chunky tomato sauce served over pasta.


8 ounces pasta, such as spaghetti or linguine
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


  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.
  2. 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.
  3. Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in remaining 1 tablespoon flour.
  4. 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.

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SOURCE: McCormick

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