Chicken Breasts with Roasted Garlic Rosemary Tomato Sauce

2 Heads of Garlic, papery skin removed
1-1.25 lbs Chicken Boneless, Skinless Chicken Breast (4-5 oz per person)
1/2 T Black Pepper
3-4 Carrots, thinly sliced (1 cup)
1 Medium Onion or Large Shallot, finely chopped
1 Can Tomatoes
1 cup white wine
1 Tbspn Dried Rosemary
8 oz Fiber Wise Pasta (Linguine/Fettucine is best but any kind will do)
1 Tbspn (3 t) of Chicken Base (in the broth/bouillion section - I like "Better than Bouillion"

Preheat oven to 350 degrees. Cut top off each head of garic and wrap in foil. Bake for 45 minutes - 1 hour.
Meanwhile coat medium ovenproof skilled with a lid with non stick cooking spray and set over med-high heat. Rub chicken with chicken base and pepper. Cook until golden brown (3-4 minutes on each side). Transfer to a plate.
Add carrots and onions to skillet and saute until onion is soft (about 2 minutes). Deglaze with wine. Add tomatoe (break up) and rosemary. Squeeze in garlic cloves. Break up Pasta and stir in well. Add chicken to top. Cover with lid. Transfer to oven and bake until chicken juices run clear (about 20-30 minutes). When done, divide onto 4 plates and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user FEBEREYES.