Chicken With Creamy Tomato Sauce Recipes

EASY CREAMY CHICKEN IN TOMATO SAUCE

Steps:

• Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
• Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
• Heat a large frying pan over medium-high heat.
• Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
• In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
• Pour in the passata/tomatoes and cream.
• Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
• Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
• Top with basil and serve.

CHICKEN IN TOMATO-BASIL CREAM SAUCE

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.

SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
• Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
• Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

CHICKEN WITH TOMATO-CREAM SAUCE

Steps:

• In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.

CHICKEN WITH CREAMY TOMATO SAUCE

Steps:

• Boil water for pasta, cook as directed on package.
• Heat olive oil in pan over medium heat. Add garlic, cook 2 minutes.
• Add cubed chicken, and pepper. Cook until chicken is heated through, but don't burn the garlic. About 5 minutes.
• Add tomato soup and milk. Turn down to low, simmer 5 minutes.
• Add cheese, melt through.
• Toss cooked hot pasta with sauce.

CHICKEN WITH CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Pat chicken dry and season with salt and black pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total.
• (Chicken will not be cooked through.) Transfer with tongs to a plate.
• Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute.
• Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
• Add chicken broth and bring to a boil, covered.
• Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 3 minutes approximately.
• Transfer chicken with tongs to a platter and keep warm, loosely covered with foil.
• Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
• Season with salt and pepper.
• Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.