Recipe
Author
Hy-Vee Test Kitchen
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Description
Chicken breasts, simmered in tomato sauce, served with pasta and broccoli tossed with a creamy tomato-pesto sauce.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. dry penne pasta, uncooked (8 oz = 2-1/2 c.) | ||
| 3 c. small fresh broccoli florets | ||
| 1 tbsp. olive oil | ||
| 6 (5 oz each) boneless skinless chicken breasts | ||
| 1 (14.5 oz) can Hunt's diced tomatoes, undrained | ||
| 1 (8 oz) can Hunt's tomato sauce | ||
| ½ c. soft cream cheese spread | ||
| ⅓ c. refrigerated basil pesto |
Directions
- Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
- 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).
- 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.
Nutrition facts
Servings
509 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 106mg
- Total Carbohydrates: 41g
- Protein: 43g
Recipe Source:
ConAgra Foods, Hy-Vee weekly ad from the week of October 30, 2013.