Image

Another great recipe, and it comes from Hunt’s Signature Recipes!  To save money, buy generic (store brand) whenever possible.

Ingredients

  • 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

Directions

  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.

Image

Cook’s Tip

Pesto can be found with the refrigerated pasta in the grocer’s refrigerated section.
Advertisements