Easy Tomato Pesto Chicken with Pasta & Broccoli | Hunts

Chicken breasts, simmered in tomato sauce, served with pasta and broccoli tossed with a creamy tomato-pesto sauce

Prep Time 25 minutes
Total Time 25 minutes

YIELD Makes 6 servings
Recipe provided by www.Hunts.com

INGREDIENTS

8 ounces dry penne pasta, uncooked (8 oz = 2-1/2 cups) 3 cups small fresh broccoli florets 1 tablespoon olive oil 6 boneless skinless chicken breasts (5 oz each) 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained 1 can (8 oz each) Hunt's® Tomato Sauce 1/2 cup soft cream cheese spread 1/3 cup refrigerated basil pesto

PREPARATION:

1. Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
2. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned on both sides. Add undrained tomatoes and tomato sauce; bring to a boil. Reduce heat to medium-low; cover. Simmer 8 minutes or until chicken is no longer pink in centers (165°F).
3. Remove chicken from skillet; keep warm. Add cream cheese to sauce remaining in skillet; stir until cream cheese is melted completely. Stir in pesto; simmer 2 minutes to thicken slightly. Drain pasta. Add to skillet; mix lightly. Serve chicken with pasta mixture.

Cook's Tip Pesto can be found with the refrigerated pasta in the grocer's refrigerated section. This recipe appears in: Chicken NUTRITIONAL INFORMATION: Serving Size: 1 breast with 1 cup pasta each Vitamin C 56 % Calories 509 Total Fat 18 g Saturated Fat 6 g Cholesterol 106 mg Sodium 701 mg Carbohydrate 41 g Dietary Fiber 4 g Sugars 5 g Protein 43 g Vitamin A 24 % Calcium 12 % Iron 16 %