Chicken breasts, simmered in tomato sauce, served with pasta and broccoli tossed with a creamy tomato-pesto sauce.
Servings and Ingredients
|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|
|½ c. soft cream cheese spread|
|⅓ c. 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 degrees).
- 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.
509 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 106mg
- Total Carbohydrates: 41g
- Protein: 43g
ConAgra Foods, Hy-Vee weekly ad from the week of October 30, 2013.