Thursday, January 5, 2012

Lemon Tomato Chicken Pasta

8 oz. Rotini Pasta (or your choice), uncooked
1 Tbsp. Olive Oil
1 Lb. boneless skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, finely chopped
1 - 14.5 oz can Hunt's Petite Diced Tomatoes, undrained
1 - 8 oz. can Hunt's Tomato Sauce
2 Tbsp. fresh lemon juice
1/2 cup soft cream cheese spread
1 - .75 oz. package fresh basil, coarsely chopped
1/4 tsp. shredded lemon peel
Cracked black pepper (optional)

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.

Variation: Sprinkle garlic salt on the chicken while it's cooking if you don't want to use actual cloves. Add dried basil when combining the tomatoes, sauce, and lemon juice if you don't have fresh basil.

Recipe from

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