creamy tomato chicken

Take midweek meals to the next level with this luxuriously creamy chicken dish. It&#039;s packed with intensely rich, sweet roasted tomato flavour – without a pot of cream in sight!

Creamy Tomato Chicken | Slimming &amp; Weight Watchers Friendly

chicken breasts

cherry tomatoes (halved)

onion

garlic (peeled and crushed)

red pepper

green pepper

500 g passata

basil

oregano

tomato puree

tbsp balsamic vinegar

Worcestershire sauce (or Henderson's relish)

tbsp white wine vinegar

tsp white granulated sweetener (or caster sugar)

Dijon mustard

g reduced fat cream cheese

salt and black pepper

low-calorie cooking spray

basil leaves (to garnish (optional))

Pre-heat

Preheat the oven to 220°C. Line a large baking tray with foil and spray with low-calorie cooking spray. Place the tomato halves on the baking tray in a single layer, cut-side up.

Spray

Spray the tomatoes with low-calorie cooking spray and season with salt and black pepper. Place in the preheated oven and roast for 20 minutes until they have wrinkled a little and are starting to brown slightly around the edges. Remove from the oven and set aside.

While the tomatoes are roasting, spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onions, garlic and peppers and fry gently for 5 minutes until they have softened a little.

Add the chicken breasts and cook for 4 minutes, turning halfway through. The chicken breasts should be lightly golden.

Add the passata, basil, oregano, tomato puree, balsamic vinegar, Worcestershire sauce, white wine vinegar, sweetener and mustard. Stir in and simmer, uncovered for 10 minutes. Turn the chicken breasts over and loosely cover with a lid or with kitchen foil.

Simmer

Simmer for a further 10 minutes, or until the chicken is cooked and white throughout. Use a small sharp knife to cut into the thickest part of the chicken to check. There should be no pinkness and the juices run clear.

Remove

Remove the frying pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, continue to simmer for a bit longer until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water.

Stir

Stir the roasted tomatoes into the sauce and season to taste with salt and black pepper, if needed. Serve with an accompaniment of your choice.

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Preheat oven to 220°C. Line tray with foil and spray with cooking spray. Place tomato halves on tray in single layer, cut-side up

Spray tomatoes with cooking spray. Season with salt and black pepper. Place in oven and roast for 20 mins until little wrinkles appear and they brown slightly around edges. Remove from oven and set aside

Spray pan with cooking spray over medium heat. Add onions, garlic and peppers and fry gently for 5 mins until they soften a little

Add chicken breasts and cook for 4 mins, turn halfway through. They should be lightly golden

Add passata, basil, oregano, tomato puree, balsamic vinegar, Worcestershire sauce, white wine vinegar, sweetener and mustard. Stir in and simmer uncovered for 10 mins. Turn breasts over and loosely cover with lid or kitchen foil

Simmer for 10 mins, or until chicken is cooked and white throughout. There should be no pinkness and juices run clear

Remove pan from heat. Stir in the cream cheese until completely blended. If sauce is too thin, continue to simmer until sauce has reduced and thickened to your liking. If sauce is too thick, stir in a little water

Stir roasted tomatoes into sauce. Season with salt and black pepper, if needed. Serve with an accompaniment of your choice

Creamy Tomato Chicken - Pinch of Nom

Creamy Sun Dried Tomato Chicken Pasta is a rich and creamy dish that&#039;s perfect for dinners al fresco and potlucks too. It&#039;s a 30-minute, one-pot wonder you&#039;ll make again and again! 

Creamy Sun Dried Tomato Chicken Pasta

pasta

salt and pepper

olive oil

butter

garlic

tomatoes

chicken broth

heavy cream

parmesan cheese

Season chicken with salt and pepper. Drizzle a large skillet with the olive oil over medium heat.

Add chicken and cook, stirring as needed, for 5-7 minutes until chicken is cooked through. Transfer to a plate and cover to keep warm.

Prepare the chicken

In the same skillet, melt butter over medium heat. Once melted stir in garlic for 1 minute until fragrant.

Stir in sun dried tomatoes and dried herbs (Italian seasoning or Herbs de Provence), and stir for 1 minute.

Stir in chicken broth, bring to a high simmer. Stir in heavy cream and parmesan for 3-4 minutes til cheese is melted and sauce is creamy. Season with salt and pepper to taste.

Make the sauce

Stir in chicken and cooked penne noodles. Top with additional parmesan, cracked black pepper, and fresh herbs if desired and serve.

Put it together

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The most viewed creamy tomato chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine