Chicken With Garlic - Tomato Sauce

"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."
 
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Ready In:
50mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.
  • When done remove and keep warm.
  • In same skillet saute Tomatoes and garlic adding a little more oil if needed for one minuite.
  • Add Carrots saute for 2-3 minutes depending how done you would like them this may not be long enough.
  • 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.

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RECIPE SUBMITTED BY

Male 59 years old Only been cooking a few years but really enjoy it
 
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