Copelands Tomato Basil Chicken Recipes

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CREAMY TOMATO-BASIL PASTA WITH CHICKEN



Creamy Tomato-Basil Pasta with Chicken image

A few fresh ingredients transform chicken and pasta into this simple and creamy flavor-filled dish.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 30m

Yield 4

Number Of Ingredients 10

3 cups penne pasta, uncooked
¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
4 (4 ounce) boneless, skinless chicken breasts
1 cup fat-free, reduced-sodium chicken broth
½ teaspoon garlic powder
½ teaspoon black pepper
4 ounces PHILADELPHIA Neufchatel cheese, cubed
2 cups grape tomatoes
½ cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

Steps:

  • Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
  • Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
  • Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 47.9 g, Cholesterol 91 mg, Fat 15.8 g, Fiber 3.6 g, Protein 38.2 g, SaturatedFat 7.7 g, Sodium 636.1 mg, Sugar 2.2 g

TOMATO BASIL CHICKEN



Tomato Basil Chicken image

Fresh basil and juicy Red Gold tomatoes, ripened by the sun, star in this one dish meal.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 6

2 cups cooked chicken breast strips
1 tablespoon olive oil
1 (14.5 ounce) can RED GOLD® DICED TOMATOES with BASIL, GARLIC & OREGANO or REDPACK® DICED TOMATOES with BASIL, GARLIC & OREGANO
1 ¼ cups water
1 (6 ounce) package rice pilaf mix
¼ cup chopped fresh basil

Steps:

  • Combine chicken RED GOLD® or REDPACK® DICED TOMATOES WITH BASIL, GARLIC & OREGANO, water, rice mix, basil and olive oil in a nonstick skillet and mix well.
  • Bring to a boil; reduce heat and simmer for 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 38.6 g, Cholesterol 52.5 mg, Fat 10.6 g, Fiber 1.6 g, Protein 23.1 g, SaturatedFat 1.9 g, Sodium 863.3 mg, Sugar 4.2 g

COPELAND'S OF NEW ORLEANS' CHICKEN AND TASSO PASTA RECIPE - (4.1/5)



Copeland's Of New Orleans' Chicken And Tasso Pasta Recipe - (4.1/5) image

Provided by á-174942

Number Of Ingredients 8

3 cups diced chicken breast
6 teaspoons Creole seasonings divided use
1 cup julienned tasso (Savoie's or K-Paul's)
1 stick butter
1 cup sliced green onions
1 pint heavy cream
3 pounds cooked pasta (fettucine or linguini)
1 cup grated Parmesan cheese

Steps:

  • Cook pasta and drain well. Season chicken pieces with 4 teaspoons of the Creole Seasoning. Melt butter in a saute pan. Add tasso and saute until tender and lightly browned. Add chicken and green onions and saute until chicken is white. Add heavy cream and remaining Creole seasonings. Return to a simmer. Add drained pasta to sauce and bring back to a simmer. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce. Sprinkle with Parmesan cheese. Serve. This recipe yields 4 servings.

CHICKEN WITH BASIL AND TOMATOES



Chicken With Basil And Tomatoes image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

1 3- to 4-pound chicken, cut up
Coarse salt and freshly ground pepper
2 tablespoons safflower or vegetable oil
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, scraped and sliced
1 tablespoon tomato paste
4 ripe tomatoes, peeled, seeded and chopped
1/2 cup white-wine vinegar
3/4 cup dry white wine
1 teaspoon fresh thyme leaves
1/2 cup creme fraiche
1 cup basil leaves, snipped

Steps:

  • Wipe the chicken pieces dry with paper towels, sprinkle with salt and pepper and brown the pieces a few at a time in the safflower oil in a large skillet. Set the pieces aside and pour off the fat from the skillet.
  • Heat the olive oil in the skillet and gently soften the onion with the garlic and carrots over medium heat. Stir in the tomato paste, tomatoes, vinegar, wine and thyme leaves. Add the chicken pieces, cover and simmer over medium heat for 30 to 40 minutes, or until they are cooked. Stir occasionally, turning the pieces over in the sauce.
  • Remove the chicken to a serving dish and keep it warm in a low oven. Bring the sauce to a boil, and cook for about 10 minutes to reduce by about one-third. Stir in the creme fraiche and bring to a boil. Cook for five minutes. Correct seasoning and pour the sauce over the chicken pieces. Sprinkle with basil and serve at once.

Nutrition Facts : @context http, Calories 858, UnsaturatedFat 39 grams, Carbohydrate 16 grams, Fat 60 grams, Fiber 4 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1664 milligrams, Sugar 8 grams, TransFat 0 grams

MOROCCAN TOMATO TOAST



Moroccan Tomato Toast image

Provided by Sarah Copeland

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup finely chopped red onion, optional
1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
4 slices thick-cut sourdough bread
Butter, for the bread, optional
3 tablespoons olive oil, plus more for the bread, optional
2 cups chopped in-season tomatoes
1/4 teaspoon flaky sea salt
Fresh flowering or young herbs, such as cilantro, chopped, for serving
Light honey, such as wildflower, for drizzling

Steps:

  • Soak the onions if using in a bowl of ice water to take out the bite, 5 to 10 minutes.
  • Toast the cumin and coriander seeds in a dry skillet over low heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your cooled skillet or with the back of your knife.
  • Toast the bread. Spread the toast with a thin schmear of butter or a drizzle of oil.
  • Drain the onions well. Toss together the cumin and coriander seeds, onions, tomatoes, oil and salt in a bowl. Stir in the herbs. Spoon over the toast and drizzle very lightly with a bit of honey.

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