Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon pepper2 teaspoons olive oil, divided2 plum tomatoes, seeded and chopped2 garlic cloves, minced2 medium carrots, halved and thinly sliced1 cup Italian tomato sauce3/4 cup reduced-sodium chicken broth1/4 cup tomato paste1 teaspoon dried rosemary, crushedHot cooked pasta Minced fresh rosemary, optional
Preparation
Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm.
In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer until a thermometer reaches 165° and carrots are crisp-tender, 10-12 minutes. Serve with pasta. If desired, sprinkle with additional rosemary.
