Hunt's Tomato and Pesto Chicken


Hunt's Tomato and Pesto Chicken

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Baked chicken on top of tomato and pesto penne pasta, broccoli florets, and fresh basil

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

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    Servings and Ingredients

    Serves 6
    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


    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


    509 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 106mg
    • Total Carbohydrates: 41g
    • Protein: 43g

    Recipe Source:

    ConAgra Foods, Hy-Vee weekly ad from the week of October 30, 2013.