Lemon-Tomato Chicken Pasta

By carvalhohm

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) 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

Details

Servings 6
Adapted from hunts.com

Preparation

Step 1

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.

Cook's Tip
Substitute 4 oz. cubed regular cream cheese for the soft cream cheese spread. Stir sauce with whisk to combine.