Tomato-Basil Chicken and Cashew Rice Pilaf

My friend Steph sent me this recipe that was really popular with her dinner group. I didn’t want to even post a picture because it does NOT do the recipe justice.

First, I will say that I am not a rice fan. I’ll eat it if it gets stuck to my food or if I am at PF Changs and pour their special sauce all over it. Lets face it, you can pour their special sauce over cardboard and it would be fabulous. Well this rice blew me away. I could eat it and only it for dinner and be completely happy. I know you are thinking how can rice be worth all this praise. Try it, and you will know why. With the chicken, sooo good! Thanks Steph for the recipe. I don’t think that the chicken necessarily is supposed to go on top of the rice but that’s how it ended up on my plate and it was divine. If anyone else has an ace in their pocket like this baby I would love to try it.

Tomato Basil Chicken

 chicken-tomatoestomato-basil-chicken-plate

 

Tomato-Basil Chicken

Yield: 4 servings

Ingredients

  • 1 Tablespoon Butter
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 can (14 oz.) Italian seasoned diced tomatoes
  • 1/2 cup julienned fresh basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 boneless, skinless chicken breast halves
  • 1/2 cup heavy whipping cream

Instructions

  1. Preheat oven to 450 degrees. Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 minutes. Add the garlic and cook for one minute. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 minutes. Add cream and bring to boil; boil until slightly thickened, approximately 3 minutes. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake for 20-25 minutes or until chicken is done.

Notes

Source: Steph Jensen

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Cashew Rice Pilaf

Yield: 4 servings

Ingredients

  • 1/4 cup butter
  • 1/3 cup finely chopped onion
  • 1 cup uncooked regular long grain rice
  • 2 cups chicken broth
  • 1/2 - 1 teaspoon salt
  • 1/2 cup cashews, coarsely chopped
  • 1/4 cup chopped fresh parsley

Instructions

  1. In large saucepan, melt butter. Sauté onion until soft. Add rice; stir until coated. Stir in broth and salt. Cover; simmer 24-30 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley.

Notes

Source: Steph Jensen

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  1. I found your food blog through a friend and there is not one thing I have made so far from it that was not amazing. This recipe is divine and so easy, thanks for sharing!!

  2. I made this with the lime rice and it was delicious. My whole family loved it. Thanks for sharing!

  3. We LOVED this. Even my tomato haters really liked it. Thanks so much!

  4. I love your blog. I always feel inspired to cook when I visit it. I want to try this recipe but I’d like to find out two things: 1. Do the cashews need to be toasted? 2. If I don’t have FRESH basil and parsley, how bad would it be to use dried basil and frozen parsley (chopped and frozen from fresh)? Thanks.

    • Christy {The Girl Who Ate Everything} says:

      Cherisse,
      I don’t toast the cashews but I think that would be a good idea. I think you could get away with dried parsley but basil I’m not so sure. I think fresh basil makes a huge difference.