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
Makes 6 servings
|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|
- Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
- 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).
- 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.
Pesto can be found with the refrigerated pasta in the grocer's refrigerated section.
|Serving Size:||1 breast with 1 cup pasta each|
|Vitamin C||56 %|
|Total Fat||18 g|
|Saturated Fat||6 g|
|Dietary Fiber||4 g|
|Vitamin A||24 %|
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