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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 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.
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. Serve with pasta.
I added mushrooms and some fresh jalapeno. This also works well with boneless/skinless chicken thighs.
Graham | February 24, 2014 |
loved it. Used vegan sour cream in place of half and half since I shouldn't have dairy. Also added mushrooms cause I just happened to 1. have some and 2. love them. Served with brown rice. Making it again tonight for my son in law with pasta. can't wait.
Sally | March 25, 2014 |