Hunt'sandreg; Tomato and Pesto Chicken

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  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 6 servings
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8 ounces dry penne pasta, uncooked (8 oz = 2-1/2 cups)

3 cups small fresh broccoli florets

1 tablespoon olive oil

6 boneless skinless chicken breasts (5 oz each)

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

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

1/2 cup soft cream cheese spread

1/3 cup 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 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.
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