Tomato-Basil Chicken and Cashew Rice Pilaf - an impressive Italian recipe that my whole family loves. The flavors blend together and the sweet tomatoes go well with the savory rice.
For the chicken: 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, 5-7 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. While chicken is cooking make the rice.
For the rice pilaf: In large saucepan, melt butter. Sauté onion until soft. Add rice; stir until coated. Stir in broth and salt. Bring to a boil. Cover, then reduce heat to a simmer 15-20 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley. Serve with chicken on top.
Notes
Source: slightly adapted from my friend Steph Jensen