8 oz. pasta, such as spaghetti or linguine
1&1/2t. basil leaves
1&1/2t. garlic powder
1t. crushed rosemary
3T. flour, divided (you'll use 1T. at a time)
1&1/2 lbs. thinly sliced boneless skinless chicken breast halves
2-3T. vegetable oil, divided (you'll use 1T. at a time)
1 sm. onion, finely chopped
1 can (14&1/2 oz.) petite diced tomatoes, drained
1&1/2c. unsalted chicken stock (broth)
2T. fat free half-and-half
Cook pasta as directed on package. Drain well. Meanwhile, mix seasonings in shallow dish. Reserve (set aside) 2t. of the seasoning mixture. Stir 2T. of the flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour. Heat 1T. of the oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 min. per side or until golden brown and cooked through. Add additional 1T. oil as needed. Remove chicken from skillet; keep warm. Heat remaining 1T. oil in skillet. Add onion; cook and stir 3 min. or until softened. Stir in remaining 1T. flour. Add tomatoes, stock, and reserved seasoning mixture; bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 min. Stir in half-and-half. Return chicken to skillet; cook until heated through. Season to taste, as desired. Serve with pasta.
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