Tomato-Butter Sauce Chicken
Pasta and Roasted Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 (28-oz) can crushed tomatoes
- 1 tsp garlic powder
- ½ cup thinly sliced fresh basil
- ¼ cup butter
- 1 (5-oz) pkg garlic-butter croutons, coarsely crushed
Instructions
- Cut chicken in half crosswise and pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until browned. Remove from skillet, and set aside.
- Add tomatoes and garlic powder to skillet; cook 5 minutes. Stir in basil; cook 2 minutes. Add butter, stirring until melted.
- Return chicken to skillet, and cook until done. Sprinkle with crushed croutons. Serve over pasta.
Side Dish Ingredients
- 2 (8-oz) pkg thin green beans
- 3 Tbsp olive oil
- 1 (16-oz) pkg linguine
Side Dish Instructions
- Preheat oven to 425°F. Toss together green beans and oil on a large rimmed baking sheet. Bake 15 to 20 minutes or until browned and tender. Season to taste.
- Meanwhile, cook pasta according to package directions.
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