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Tuscan Basil Chicken

This year’s Romance Writer’s of America’s Annual Conference in New York City not only marked the organization’s 35th anniversary, but it was the very first time they live-streamed the Rita and Golden Heart awards ceremony! While I wasn’t able to go to the RWA conference this year, I was happy to be able to watch the awards online from the comfort of my home—and make a delicious meal I found off Pinterest to celebrate. It turned out delicious, and today, I wanted to share it with you! I made a few modifications to this recipe, which I denoted with asterisks (*). See the notes below.

Tuscan Basil Chicken

Gluten free • 20 mins to make • Serves 4-6

Meat

3 1 pound chicken breasts

Produce

1 tbsp Basil*
1 Carrot, large
1 Celery stalk**
1 Onion, large
1 (14 1/2 oz) can Tomatoes with basil***

Baking & Spices

1/4 tsp Pepper
1/2 tsp Salt

Oils & Vinegars

1 tbsp Olive oil

Dairy

1/4 cup Parmesan cheese, grated****
  1. In a large skillet heat the olive oil over medium heat. Add onion, celery, and carrot and saute until they start to soften. Add chicken strips and cook until no longer pink. About 5 minutes.
  2. Stir in crushed tomatoes, cheese, basil, and salt and pepper. Bring to a boil and reduce heat to medium low and let simmer about 10 minutes to let the flavors blend.
  3. *** If you’re using the Organic Newman’s Own Tomato & Basil Spaghetti Sauce from my modification notes, pour the contents into the mix now and stir thoroughly. If not, skip to step 4.***
  4. Serve over rice or pasta.*****

My notes & modifications:

* I used fresh basil

** I didn’t use celery

*** I used one (1) fresh tomato, diced, and one (1) 24-oz jar of Organic Newman’s Own Tomato & Basil Spaghetti Sauce.

**** I substituted the Parmesan cheese for marinated mozzarella to give it a little “kick.”

***** I used organic wheat pasta with milled flax seed.

See more delicious recipes at: The Recipe Critic, or check out my Pinterest Page.

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