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Herbed chicken and tomatoes
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| 8 oz | pasta spaghetti or linguine |
| 1 1/2 tsp | basil |
| 1 1/2 tsp | garlic powder |
| 1 tsp | Rosemary |
| 3 tbsp | flour |
| 1 1/2 lbs | chicken sliced |
| 2-3 tbsp | veg oil |
| 1 | onion finely chopped |
| 1/2 big can | diced tomatoes drained |
| 1 1/2 cups | chicken stock |
| 2 tbsp | cream |
1. Cook pasta as directed. Drain. Meanwhile mix seasonings in shallow dish. Reserve 2 tsp. stir 2 tbsp flour into remains seasonings in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour.
2. Heat 1 tbsp oil in large skillet on med heat. Add chicken in batches, cook 2 min per side or until golden brown. Add additional 1 tbsp oil as needed. Remove chicken from skillet and keep warm.
3. Heat remaining 1 tbsp oil in skillet. Add onion cook and stir for 3 min or until soft. Add in 1 tbsp flour. Add tomatoes, stock and reserved seasoning mix. Bring to a boil stirring occasionally. Reduce heat to med-low simmer 5 min. Stir in cream. Return chicken to skillet cook until heated through and mix in pasta. Serve with parm on top
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