Ingredients
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24
-
4
-
1/8
-
1/8
-
1
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Tomato Basil Chicken Breasts, I found this recipe in Taste of Home’s Cooking for 2 magizing summer 2006 edition I changed a few things to work for my family I am a very picky eater and I love this This recipe is very flavorful and moist and not salty at all It only got a couple of bad reviews because someone is mad at me for giving another recipe a 2 star rating , I was looking for a quick weeknight dinner and found this recipe I decided to try this recipe because I was intrigued by the chef’s accusations of a revenge rating It looked quick and easy, and my family loves Italian flavors I am sorry Ms Passaro but this recipe failed my family’s taste test My teenage twin sons (who devour anything) were not impressed used a low sodium version of the soup because we follow a low sodium diet for my DH%u2019s blood pressure and it seemed a bit bland I may try a sauce with fresh tomatoes to remove the processed aspect%u2014but that would take away the convenience I guess this was just not for our tastes , I love the flavors of tomato and basil but this recipe was not very flavorful I am also a picky eater and I am not a fan of canned soups as they are often too salty I may try this again with a low sodium soup
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Steps
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1
Done
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Combine Flour, Salt, and Pepper in a Small Bowl. |
|
2
Done
|
Coat Each Piece of Chicken in Egg and Then Flour Mixture. |
|
3
Done
|
Spray a Large Skillet With Cooking Spary. |
|
4
Done
|
Brown Chicken Over Medium Heat and Then Drain All Liquid from the Pan. |
|
5
Done
|
Cook Pasta as Directed on Package. |
|
6
Done
|
Pour Soup Over Chicken and Bring to a Boil. |
|
7
Done
|
Reduce Heat, Cover, and Simmer For About 5-7 Minutes or Until Chicken Is Done. |
|
8
Done
|
Serve Chicken Over Pasta and Top With Extra Sauce. I Also Like to Put a Little Fresh Basil and Parmesan Cheese on Mine. |
