Hunt'sandreg; Lemon-Tomato Chicken Pasta

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 6 servings
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8 ounces dry cavatappi or rotini pasta, uncooked (8 oz = 2-1/2 cups)

1 tablespoon olive oil

1 pound boneless skinless chicken breasts, cut into bite-size pieces

3 cloves garlic, finely chopped

1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained

1 can (8 oz each) Hunt's® Tomato Sauce

2 tablespoons fresh lemon juice

1/2 cup soft cream cheese spread

1 pkg (0.75 oz each) fresh basil, coarsely chopped (about 1/4 cup)

1/4 teaspoon shredded lemon peel

Cracked black pepper, optional


  1. Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm.
  2. Stir together undrained tomatoes, tomato sauce and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly.
  3. Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.
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