Chicken With Creamy Bruschetta Pasta

By AuntieGooper

Ingredients

• 2 plum tomatoes (rinsed)
• 1 (8-oz) package Rondele Garlic and Herb Cheese Spread
• 1/2 cup reduced-fat milk
• 8 oz tomato trinity mix (fresh diced tomatoes, onions,
• bell peppers)
• 3 Publix Boneless, Skinless Chicken Breasts
• (about 1 1/2 lb)
• 1/4 teaspoon kosher salt
• 1 tablespoon canola oil
• 8 oz Ronzoni Linguine Pasta
• Classic

Preparation

Step 1

1 Fill large saucepan half full of water. Cover and bring
to a boil on high for pasta.
2 Chop basil leaves coarsely. Cut tomatoes in small pieces.
Place cheese in medium bowl; whisk in milk until smooth.
Stir in tomatoes, basil, and tomato trinity mix; set aside.
3 Preheat large saute pan on medium-high 2-3 minutes.
Season both sides of chicken with salt (wash hands). Place
oil in pan; swirl to coat. Add chicken (wash hands); cook
4-5 minutes on each side or until golden. Meanwhile,
stir pasta into boiling water. Boil 10 minutes, stirring
occasionally, or until tender.
4 Reduce heat on chicken to medium; cover and cook
5 more minutes or until internal temperature reaches 165°F.
Use a meat thermometer to accurately ensure doneness.
5 Drain pasta. Remove chicken from heat; cut into 1/2-inchthick
slices. Arrange chicken over pasta and top with cheese
mixture. Serve.