Herbed Italian Chicken with Tomatoes & Pasta

Ingredients

• 8 oz spaghetti or other pasta
• 1 1/2 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried parsley
• 3 tbsp flour, divided
• 1 1/2 pounds boneless skinned chicken breasts, thinly sliced
• 2 tbsp canola or light olive oil, divided
• ¾ cup onion, finely chopped
• 5-6 medium Roma tomatoes (14 oz), finely diced (or use no salt canned, diced tomatoes, drained)
• 1 1/2 cups low sodium/no salt added chicken broth
• 2 tbsp fat free half-and-half, milk or cream (whatever you have on hand)
• Parmesan cheese (optional)

Directions

1. Cook spaghetti, without salt, as directed on package. Drain well.

2. Mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 tablespoons of the flour into remaining seasoning mixture in dish.

3. Coat chicken in seasoned flour. Discard any remaining seasoned flour.

4. Heat 1 tablespoon 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 an additional 1 tablespoon oil as needed. Remove chicken from skillet; keep warm.

5.. Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in remaining 1 tablespoon flour.

6. Add tomatoes, stock and reserved seasoning mixture; bring to boil, stirring occasionally.

7. Reduce heat to medium-low; simmer for a few minutes. Stir in half-and –half.

8. Return chicken to skillet; cook until heated through. Serve with pasta.