This 30-minute weeknight dinner, prepared in a single skillet, will soon become a favourite in your meal rotation! Featuring fast-cooking chicken breasts and canned tomatoes with a subtle touch of cream, it's a delightful and convenient choice.

INGREDIENTS:

• 4 boneless chicken breasts
• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 large garlic cloves, chopped
• 1 14 ounce can crushed tomatoes tomato sauce can be substituted
• 1 14 ounce can roasted diced tomatoes, drained
• 1/8 cup heavy cream or half and half
• 2 teaspoons italian seasoning or 1 tsp dried basil and oregano
• salt and pepper to taste
• 12 ounces cooked spaghetti or rice prepared according to package directions

MEAT:

• 4 boneless chicken breasts

 SERVES:

• 4

COOKS IN:

• Prep: 10 min
• Cooking: 20 min

DIFFICULTY:

• EASY

METHOD:

• Heat large skillet on medium high heat.
• While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
• Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
• Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
• Reduce heat of skillet to medium.  Add one tablespoon of olive oil.  Add onion and saute until translucence.  3-4 minutes.  Add chopped garlic and cook an additional minutes.
• Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet.  Bring to a simmer.  Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
• Prepare pasta or rice according to package directions and serve with sauce and chicken.  Sprinkle with grated parmesan if desired.

TIP: Use our easy method to sear chicken breasts.