Chicken in a Tomato Cream Sauce Over Rice

• total time: 16 minutes

Directions

Chicken 2 breast pounded thin

1 teaspoon paprika, garlic powder, oregano, parsley, salt

1 tablespoon tomato paste

olive oil enough to make a marinade

Tomato cream sauce:

1 cup hot water mixed with 2 teaspoons better than bullion or use one cup broth.

1/4 cup heavy whipping cream

1 heaping teaspoon tomato paste

1 teaspoon parsley , optional 1/2 teaspoon chili flakes

1 heaping teaspoon corn starch

2 Handfuls cherry tomatoes

Rice:

2 cups basmati rice rinsed

3 cups hot water mixed with tablespoons of better than bouillon chicken

Optional:

Grilled asparagus or broccoli seasoned with olive oil and a pinch of salt . Grilled for 2 minutes.

Cook your rice with water or broth and water.

Grill your asparagus and a tablespoon of olive oil and a pinch of salt for two minutes only remove from pan

Pound out some chicken breast and add seasonings to a pan and seasoned the chicken while on all sides.

In a mixing bowl add 1 cup hot water with 2 teaspoons better than bouillon or use broth.

Add in cream and seasonings and corn starch. Mix well.

In a pan add 2 tablespoons olive oil and cook the chicken on low medium heat with cherry tomatoes. Cover with a lid and cook for 4 minutes.

Flip the chicken. Cover and cook for another 4 minutes on low medium heat. The chicken will continue to cook in the sauce.

Add in the cream sauce and let it thicken about 4-5 minutes .

Serve over rice with grilled asparagus or broccoli.

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