Lemon Tomato Chicken Pasta

By á-4326

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

Preparation

Step 1

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.