Lemon Tomato Chicken Pasta

Lemon Tomato Chicken Pasta
Lemon Tomato Chicken Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz dry cavatappi or rotini pasta uncooked (8 oz = 2 1/2 cups)

  • 1

    tbsp. olive oil

  • 1

    pound boneless chicken breasts, cut into bite size pieces

  • 3

    cloves garlic, finely chopped

  • 1

    can (14.5 oz) petite diced tomatoes, undrained

  • 1

    can (8 oz) tomato sauce

  • 2

    tbsp. fresh lemon juice

  • 1/2

    cup soft cream cheese spread

  • 1

    pkg (.75 oz)fresh basil, coarsely chopped (about 1/4 cup)

  • 1/4

    tsp shredded lemon peel

  • Cracked black pepper, optional

Directions

Cook pasta according to package, 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 & lemon peel. Sprinkle with pepper, if desired.

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