Creamy tomato sauce: It's versatile, it's classic, and, most importantly, it's delicious. Chicken breasts are roasted with nutty Parmesan, green beans are sautéed until nicely crisp, and tomatoes are blistered with oregano. But that tomato sauce… creamy, cheesy, decadent delight with every bite brought to your mouth. You'll be amazed something so delicious came out of your kitchen.
Trim ends off green beans.
Finely mince garlic.
Stem and mince oregano.
Coarsely chop almonds.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Chicken
Heat a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and chicken to hot pan. Cook until browned, 2-4 minutes per side.
Transfer chicken to baking sheet, top with half the Parmesan (reserve remaining for sauce), and bake until cheese is golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes.
Reserve pan; no need to wipe clean.
Cook the Green Beans
Return pan used to sear chicken to medium-high heat.
Add green beans to hot pan and cook, stirring occasionally, until beginning to char, 2-4 minutes.
Add ¼ tsp. salt and ¼ cup water and cook, stirring occasionally, until water evaporates and beans are crisp-tender and bright green, 2-4 minutes.
Remove beans to a plate and tent with foil. Reserve pan; no need to wipe clean.
Blister the Tomatoes
Return pan used to cook green beans to medium-high heat.
Add 1 tsp. olive oil and grape tomatoes to hot pan and cook 30 seconds.
Add half the garlic (reserve remaining for sauce) and cook until garlic turns golden brown and tomatoes blister, 30-90 seconds.
Season with half the oregano (reserve remaining for sauce) and a pinch of salt and pepper.
Remove to same plate as beans. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to blister tomatoes to medium heat.
Add 1 tsp. olive oil and remaining garlic to hot pan. Cook, stirring occasionally, until aromatic and light brown, 30 seconds.
Add cream, ¼ cup water, tomato paste, remaining Parmesan, and remaining oregano to pan and cook, stirring occasionally, until bubbling and slightly thickened, 1-3 minutes.
Remove from burner and whisk in butter.
Season to taste with salt and pepper.
Plate dish as pictured on front of card, with almonds. Bon appetit!