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Total Time
50mins
Prep 30 mins
Cook 20 mins

This is from "Light And Tasty" magazine August/Sept 2005. I made this from the recipe in the magazine and it was very good. I used regular tomatoes and did not seed them. I did not have any Italian tomatoe sauce so I used regular and added basel thyme and organo. It looks like too many carrots, but it is better with a lot of them. Depending on how much liquid is in the final mix you might want to not cover the pan in the final step and reduce it some.

Ingredients Nutrition

Directions

  1. Pepper the chicken both sides then in a large non-stick pan on medium - high heat brown chicken breasts in 1 teaspoon of olive oil.
  2. When done remove and keep warm.
  3. In same skillet saute Tomatoes and garlic adding a little more oil if needed for one minuite.
  4. Add Carrots saute for 2-3 minutes depending how done you would like them this may not be long enough.
  5. Combine the tomato sauce, broth, paste and rosemary stir well then add to the skillet then bring to a boil. Reduce heat return chicken to pan, cover& simmer for 10-12 minute serve over pasta.