Chicken breasts, simmered in tomato sauce, served with pasta and broccoli tossed with a creamy tomato-pesto sauce
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.
If your store doesn't carry pesto you can use a packet found with other seasoning packets to make your own.
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 201 | ||
Calories from Fat: 74 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 48.9mg | 15 % | |
Sodium 271mg | 9 % | |
Potassium 380.3mg | 10 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 24.8g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 201
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