Recipe: Creamy Tomato Chicken
I mixed this up for my picky eater. She doesn’t eat the zucchini, red pepper, or onion, though.
I hope you enjoy it. Also available as a PDF.
Creamy Tomato Chicken
Whole chicken breasts baked over noodles in a creamy tomato sauce.
Ingredients
- 2 servings (~100g) of elbow noodle pasta
- 3 boneless, skinless chicken breasts
- 10 3/4 oz cream of chicken soup
- 6 oz tomato paste
- 1 cup water
- 1/4 red pepper, diced
- 1/8 large sweet onion, diced
- 1 roma tomato, sliced
- 1 small zucchini, diced
- 1 teaspoon minced garlic
- olive oil
- dried basil
Directions
- Preheat oven to 400°F. Hot! Hot! Hot!
- Cook elbow noodles for half the time recommended by pasta’s packaging; should not stick to ceiling when ready.
- Sautée onion, red pepper, and garlic in olive oil over medium heat until partially cooked and browned.
- Meanwhile, mix chicken soup, tomato paste, and water in a medium-sized bowl; try not to spill, klutz.
- Mix pasta, sautéed onion and red pepper, zucchini, and sauce in a small casserole dish.
- Arrange raw chicken breasts over pasta; season with basil and top with tomato slices; lightly spoon sauce over chicken. I said, “lightly!”
- Bake at 400°F for 25-30 minutes or until chicken reaches a safe internal temperature; don’t guess, use a thermo-meter.
- An 8×8 inch casserole dish or a high-walled 10-inch oven-safe skillet works well.
- Steps 2, 3, and 4 should be completed simultaneously, as if you have six arms.
- For best results, remove from oven and stir pasta half way through cook time.
- Recipe originally designed for thin chicken breasts approximately half-pound each. Thicker breasts may require more time in oven.
Search, share, and cook your recipes on Mac OS X with SousChef!
