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Creamed Chicken with Slow Roasted Tomatoes

We love the creamy sauce over pasta. It just seems to match with tomatoes better than the other starches.

The only Carbs are in the pasta and tomatoes.

Slow roast the tomatoes earlier in the day and this elegant meal is on the table in about an hour. It is better to let the tomatoes completely cool on the baking sheet prior to moving them.

They are very fragile, especially when hot. The length of roasting time is somewhat dependent on the size of tomatoes. Allow for 35 – 60 minutes at 250/300 degrees.

Course Entertaining, Main Course
Cuisine Mediterranean
Keyword Cherry Tomatoes, Cream, Grape Tomatoes, Parmesan Cheese, Thyme

Ingredients

Slow Roasted Tomatoes

  • ½ lb. (227 gr) grape or cherry tomatoes 6 CHO
  • 1 TBSP olive oil
  • 3 large thyme springs
  • Sprinkle of salt

Chicken

  • 2 large chicken breasts
  • Salt and pepper
  • 2 TBSP olive oil
  • Roasted thyme springs from the tomatoes
  • 1 cup cream
  • ¼ cup (20 gr) Parmesan cheese, grated

Instructions

  1. Earlier in the day slow roast the tomatoes.
  2. Preheat oven to 250 or 300 depending on the time you have.
  3. Toss tomatoes with olive oil and spread on a baking sheet. Sprinkle salt over and place 3 large thyme springs on the tomatoes. Roast for 35 – 40 minutes, longer if tomatoes are larger.
  4. Let tomatoes cool completely before moving. Keep roasted thyme springs.
  5. When ready to prepare chicken, pre heat oven to 350.
  6. Salt and pepper chicken.
  7. Heat olive oil in an oven proof skillet and sear chicken on both sides until golden, about 5 minutes per side.
  8. Remove chicken to a side dish. Reduce heat and add cream, bring to a simmer while stirring up brown bits.
  9. Return chicken to the skillet along with roasted thyme sprigs.
  10. Cook for 35 – 40 minutes.
  11. If you prefer a thicker sauce, remove the chicken to a platter and simmer the cream until further reduced. We usually do.
  12. Because there are no Carbs in the sauce, the thickness and weight does not affect CHO.
  13. Drizzle cream sauce around chicken.
  14. Place cooled slow roasted tomatoes around the plate and sprinkle Parmesan cheese.
  15. Serve immediately with pasta.