Skip to main content
BROWSE

View Recipe

LEMON-TOMATO CHICKEN PASTA

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 8 8 oz = 2-1/2 cups ounces dry cavatappi or rotini pasta, uncooked
  • 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 Juice of 1 lemon
  • 1/2 cup soft cream cheese spread
  • 1 about 1/4 cup pkg (0.75 oz each) fresh basil, coarsely chopped
  • 1/4 teaspoon shredded lemon peel
  • Cracked black pepper, optional
DIRECTIONS

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.

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.

Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.