Herbed Chicken and Tomatoes

Creamy, hearty comfort food! Succulent chicken in a tomato cream sauce is served over a bed of your favourite pasta for a dish the whole family will crave.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Makes: 6 servings
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All You Need

  • 1/2 lb (250 g) pasta, such as spaghetti or linguini
  • 1 1/2 tsp (7 mL) McCormick Gourmet Basil Leaves
  • 1 1/2 tsp (7 mL) McCormick Gourmet Garlic Powder
  • 1 tsp (5 mL) McCormick Gourmet Rosemary Leaves
  • 3 tbsp (45 mL) flour, divided
  • 1 1/2 lb (750 g) thin-sliced boneless, skinless chicken breasts
  • 2 to 3 tbsp (30 to 45 mL) vegetable oil, divided
  • 1 small onion
  • 1 can (250 mL) petite-cut diced tomatoes, drained
  • 1 cup (250 mL) Kitchen Basics Unsalted Cooking Stock
  • 2 tbsp (30 mL) half and half (10%) cream


  1. Cook pasta as directed on package. Drain well. Meanwhile, mix seasonings in shallow dish. Reserve 2 tsp (10 mL). Stir 2 tbsp (30 mL) of the flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour.

  2. Heat 1 tbsp (15 mL) 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 tbsp (15 mL) oil as needed. Remove chicken from skillet; keep warm.

  3. Heat remaining 1 tbsp (15 mL) oil in skillet. Add onion; sauté 3 minutes or until softened. Stir in remaining 1 tbsp (15 mL) 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.


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