| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 342 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 24 g |
| Cholesterol | 76 mg |
| Sodium | 365 mg |
| Serving Size | 1 of 6 servings |
| Calories | 342 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 24 g |
| Cholesterol | 76 mg |
| Sodium | 365 mg |
Reviews
Super easy to make, quick, and really tasty. You can also add chopped broccoli or peas to the dish to sneak in vegi’s for the kids, Yummy!