Creamy Chicken Pomodoro Recipes

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CHICKEN POMODORO



Chicken Pomodoro image

This is a wonderful main dish for company or just when you want something a little special without a lot of fuss.

Provided by Mysterygirl

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
flour
salt
pepper
2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4 cup vodka
1/2 cup low sodium chicken broth
2 tablespoons fresh lemon juice
1/2 cup tomatoes, chopped and seeded
2 tablespoons heavy cream
1/3 cup scallion, minced

Steps:

  • Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
  • Heat oil in skillet.
  • Season chicken with salt& pepper, then dust with flour.
  • Saute chicken in oil till golden then remove to a platter.
  • Pour off fat from pan.
  • Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
  • Add broth and lemon juice to pan.
  • Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
  • Add tomatoes and cream to pan.
  • Heat through, then pour over the chicken.
  • Sprinkle top with scallions for garnish.

Nutrition Facts : Calories 265.8, Fat 12.9, SaturatedFat 3.3, Cholesterol 85.8, Sodium 151.4, Carbohydrate 2.6, Fiber 0.5, Sugar 1, Protein 26.2

CREAMY CHICKEN POMODORO



Creamy Chicken Pomodoro image

Cheese lover? Us too. So we simmered chicken in a cream-cheese-and-garlic sauce before adding mozzarella and of course Parmesan. It's a winner-every time.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 Tbsp. olive oil, divided
6 small boneless skinless chicken breasts (1-1/2 lb.)
4 cloves garlic, minced
1/4 tsp. crushed red pepper
1 can (14-1/2 oz.) diced tomatoes, undrained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cups penne pasta, uncooked
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil

Steps:

  • Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until golden brown on both sides. Transfer to plate.
  • Add remaining oil to skillet. Stir in garlic and red pepper; cook and stir 30 sec. Add tomatoes and cream cheese; cook and stir 2 to 3 min. or until cream cheese is melted and sauce is well blended. Return chicken to skillet along with any meat juices; cover. Simmer 8 to 10 min. or until chicken is done (165ºF). Meanwhile, cook pasta as directed on package, omitting salt.
  • Sprinkle chicken with cheeses and basil. Remove from heat. Let stand, covered, 2 to 3 min. or until mozzarella is melted. Serve over drained pasta.

Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 380 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 4 g, Protein 36 g

CREAMY CHICKEN



Creamy Chicken image

This dish is so simple to make - easy, creamy, dreamy chicken!

Provided by Michaela Thomas

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
  • Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 5.9 g, Cholesterol 74.5 mg, Fat 5.9 g, Fiber 0.1 g, Protein 29.1 g, SaturatedFat 1.6 g, Sodium 867 mg, Sugar 0.5 g

CHICKEN POMODORO RECIPE - (4/5)



Chicken Pomodoro Recipe - (4/5) image

Provided by á-114543

Number Of Ingredients 10

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
3 tablespoons olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
1/3 cup heavy cream
1/4 cup finely chopped fresh basil

Steps:

  • Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ teaspoon salt and bring to boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.

MY CHICKEN POMODORO



My Chicken Pomodoro image

I went looking for a good chicken dish and came across Recipe #55661. I started to make it and found that I didn't have any heavy cream... By the time that I was done with it this is what I got.

Provided by Chef C.H.

Categories     Chicken

Time 50m

Yield 5 serving(s)

Number Of Ingredients 15

1 1/2 lbs boneless skinless chicken tenderloins
1/2 cup flour
salt and pepper, to taste
2 tablespoons olive oil
1/4 cup vodka
1 cup low sodium chicken broth (divided)
2 tablespoons fresh lemon juice
1/2 cup tomatoes, chopped and seeded
1 tablespoon sour cream
1 tablespoon skim milk
1/2 cup mixed mushrooms
1 tablespoon minced onion
1 tablespoon minced garlic
1/4 tablespoon butter
1 tablespoon parsley

Steps:

  • Rinse chicken and pat dry.
  • Heat oil in skillet.
  • Season chicken with salt and pepper, then dust with flour.
  • Saute chicken in oil till golden then remove to a warm platter.
  • Pour off fat from pan.
  • Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
  • Add 1/2 cup broth and lemon juice to the pan.
  • Return chicken to pan, cook each side 1 minute then transfer back to the warm platter.
  • Add the tomatoes, mushrooms, onion, garlic, sour cream, milk, and the remaining broth to the pan.
  • Cook over medium heat till combined.
  • Take 2 tablespoons of the liquid from the pan and add 1 tsp of flour to it- making a thin paste.
  • Add back to the pan and cook till slightly thickened.
  • Take off of the heat and add the butter. Stir till completely melted, then pour on top of chicken.
  • Sprinkle top with parsley for garnish.

Nutrition Facts : Calories 301.6, Fat 9.2, SaturatedFat 2.1, Cholesterol 81.6, Sodium 116.3, Carbohydrate 12.4, Fiber 0.7, Sugar 0.8, Protein 34.4

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