Chicken With Garlic-Tomato Sauce

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon pepper
• 2 teaspoons olive oil, divided
• 2 plum tomatoes, seeded and chopped
• 2 garlic cloves, minced
• 2 medium carrots, halved and thinly sliced
• 1 cup Italian tomato sauce
• 3/4 cup reduced-sodium chicken broth
• 1/4 cup tomato paste
• 1 teaspoon dried rosemary, crushed
• Hot cooked pasta

1. Sprinkle both sides of chicken with pepper. In a
2. over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm.
3. In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil.
4. Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

chicken breast halves, pepper, olive oil, tomatoes, garlic, carrots, tomato sauce, chicken broth, tomato paste, rosemary, pasta

Taken from www.tasteofhome.com/recipes/chicken-with-garlic-tomato-sauce/ (may not work)