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Hunt's Tomato and Pesto Chicken

12 Ratings
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Serves: 6

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All you need:

  • 8 oz dry penne pasta, uncooked (8 oz = 2-1/2 c.)
  • 3 c. small fresh broccoli florets
  • 1 tbsp olive oil
  • 6 (5 oz each) boneless skinless chicken breasts
  • 1 (14.5 oz) can Hunt's diced tomatoes, undrained
  • 1 (8 oz) can Hunt's tomato sauce
  • 1/2 c. soft cream cheese spread
  • 1/3 c. refrigerated basil pesto

All you do:

  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 degrees).
  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.

Nutrition Facts per serving:

Calories: 509 Fat: 18g
Carbohydrate: 41g Protein: 43g
Cholesterol: 106mg Saturated Fat: 6g
Dietary Fiber: 5g Sugars: 5g
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