Herbed Chicken And Tomatoes Recipes

HERBED CHICKEN LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, broil chicken 6 in. from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside., In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt., In a 13x9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.

HERBED CHICKEN AND TOMATOES

Steps:

• In a 3-qt. slow cooker, combine the chicken, tomatoes, soup mix and sugar. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Serve with pasta; sprinkle with cheese.

HERBED CHICKEN AND TOMATOES

Steps:

• 1. Cook the pasta according to package directions; drain well. Mix the seasonings in a shallow dish. Reserve 2 tsp. Stir 2 Tbsp. flour into remaining seasoning mixture in dish. Coat the chicken in seasoned flour; discard any remaining seasoned flour.
• 2. In a large skillet, heat oil on medium heat and add the chicken in batches. Cook for 5 minutes on each side or until golden brown and cooked through. Add additional 1 Tbsp. oil as needed. Remove chicken from skillet and keep warm.
• 3. Heat the remaining 1 Tbsp. oil in skillet. Add onion; cook and stir for 3 minutes or until softened. Stir in 1 Tbsp. flour. Add tomatoes, stock and reserved seasoning mixture. Bring to a boil, stirring occasionally, then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half. Return chicken to skillet. Cook until heated through. Serve over pasta.

CHICKEN IN TOMATO HERB CREAM

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper together in a shallow bowl. Gently press chicken pieces into flour mixture to coat and shake off any excess flour.
• Heat butter in a skillet over medium-high heat. Cook and stir chicken and shallot in melted butter until shallot is softened and chicken is cooked through, 5 to 10 minutes.
• Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir tomatoes and lemon juice into chicken mixture; simmer for 2 minutes, pour in cream. Bring mixture to a boil and cook to reduce liquid to a thicker consistency, 5 to 10 minutes more. Remove skillet from heat and stir in tarragon.

HERBED TOMATOES, CHICKEN & RICE

Steps:

• Heat dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.
• Add canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.
• Cook 5 min. or until chicken is done (165ºF); top with remaining ingredients.

HERBED CHICKEN & TOMATOES

Steps:

• Cook pasta as directed on package. Drain well. Meanwhile, mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 tablespoons of the flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour.
• Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through. Add additional 1 tablespoon oil as needed. Remove chicken from skillet; keep warm.
• Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in remaining 1 tablespoon flour. Add tomatoes, stock and reserved seasoning mixture; bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes. Stir in half-and -half. Return chicken to skillet; cook until heated through. Serve with pasta.

HERBED CHICKEN PASTA

Steps:

• Cook pasta in about 4 quarts of boiling salted water until al dente. Drain.
• Meanwhile, heat oil in a large nonstick skillet over medium high heat until hot. Add mushrooms, onions, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes, or until chicken is done. Add chopped tomato, and saute an additional 2 minutes.
• Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.

HERBED TOMATO AND PARMESAN CHICKEN WITH TRUFFLED MASHED POTATOES AND ZUCCHINI

Steps:

• Before You Cook Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Refrigerate puff pastry until ready to use Ingredient(s) used more than once: Parmesan Upon delivery, remove potatoes from meal bag and store at room temperature Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using NY strip steak, pat dry, halve, and season with a pinch of pepper. Follow same instructions as chicken in Step 2, wrapping each half with puff pastry and roasting in hot oven until steak reaches minimum internal temperature, 16-18 minutes. Rest, 3 minutes. 1 Make the Mashed Potatoes Peel and cut potatoes into large evenly-sized chunks.Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.Add sour cream, truffle butter, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, roast chicken. 2 Roast the Chicken Pat chicken dry, and season both sides with a pinch of pepper.Remove puff pastry from refrigerator and halve.Place chicken breasts on prepared baking sheet and wrap each with a puff pastry half, tucking ends under chicken. Top puff pastry with half the Parmesan (reserve remaining for garnish).Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.While chicken roasts, prepare ingredients. 3 Prepare the Ingredients Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.Mince parsley, leaves and stems.Coarsely chop tomatoes.Mince garlic. 4 Prepare the Topping Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add tomatoes and garlic to hot pan. Stir often until garlic is fragrant, 1-2 minutes.Remove from burner and stir in parsley and a pinch of salt and pepper until combined. Immediately, transfer topping to a mixing bowl and set aside. Wipe pan clean and reserve. 5 Cook Zucchini and Finish Dish Return pan used to cook tomatoes to medium-high heat and add 1 tsp. olive oil.Add zucchini, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Remove from burner.Plate as pictured on front of card, garnishing chicken with topping and remaining Parmesan. Bon appétit!

BALSAMIC TOMATO & HERB CHICKEN OVER BUTTERY GARLIC SPAGHETTI

Steps:

• • Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Finely dice tomato. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. Peel and mince garlic.
• • Pat chicken* dry with paper towels. Season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You'll use the remaining Italian Seasoning later.) • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. • Transfer chicken to a baking sheet. Top with half the mozzarella (save the rest for serving). • Roast on top rack until chicken is cooked through and cheese melts, 9-11 minutes.
• • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for step 5.
• • While pasta cooks, heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato and remaining Italian Seasoning. Cook, stirring, until slightly softened, 1-2 minutes. • Stir in vinegar and ¼ tsp sugar (½ tsp for 4 servings). Simmer until mixture is slightly thickened, 1 minute. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Stir in chives and chopped parsley; season with salt and pepper. Turn off heat.
• • Melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for pasta over low heat. Stir in garlic; cook until fragrant, 30 seconds. • Add drained spaghetti, 2 TBSP reserved pasta cooking water (4 TBSP for 4), and 1 TBSP butter. Toss to thoroughly combine. • Season generously with salt and pepper.
• • Slice chicken crosswise if desired. • Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.

GRILLED CHICKEN WITH TOMATOES AND HERB OIL

Steps:

• Set a large perforated grill pan to one side of a grill's cooking grate. Heat grill to medium-high (450°).
• In a large bowl, whisk together parsley, mint, lemon juice and zest, allspice, 2/3 cup olive oil, and 1/4 tsp. salt. Reserve 1/2 cup herb oil and set aside. Whisk 1/4 tsp. salt and the pepper into herb oil in bowl; add chicken and turn to coat well.
• Set chicken next to grill pan and grill, covered, 5 minutes. Discard marinade.
• Gently toss tomatoes with remaining 2 tbsp. olive oil, plus salt and pepper to taste. Arrange tomatoes in a single layer on grill pan. Turn chicken over. Cook tomatoes and chicken, covered, until tomatoes are softened with a bit of char and chicken is nicely browned and cooked through (cut to test), 4 to 6 minutes.
• Transfer tomatoes to a platter. Arrange chicken on top and drizzle with 1/4 cup reserved herb oil. Serve with remaining herb oil.