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Tomato and Pesto Chicken Penne

Recipes » Main Dish » Poultry - Chicken

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

Cuisine: ItalianMain Ingredient: Chicken Breast

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Ingredients

Ready in 25 minutes
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Original recipe makes 6 Servings

8 ouncesdry penne pasta; uncooked

3 cupssmall fresh broccoli florets

1 tablespoonolive oil

6 boneless skinless chicken breasts (5 oz each)

14.5 ouncesDiced Tomatoes; undrained

8 ouncesTomato sauce

1/2 cupCream cheese

1/3 cuprefridgerated basil pesto

Tomato and Pesto Chicken Penne 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.