Tomato & Pesto Chicken

Prep Time: 25 Minutes | Cook Time: 0 Minutes | Servings: 6

  • Prep Time:
  • Cook Time:


  • 1 can Aylmer® Accents® Petite Cut Stewed Tomatoes with Garlic & Olive Oil
  • 1 cup Hunt's® Original Tomato Sauce
  • 8 ounces dry penne pasta, uncooked (8 oz = 2-1/2 cups)
  • 3 cups small fresh broccoli florets
  • 1 tablespoon olive oil
  • 6 boneless skinless chicken breasts (5 oz each)
  • 1/2 cup soft cream cheese spread
  • 1/3 cup refrigerated basil pesto


  1. Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
  2. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned on both sides. Add undrained tomatoes and tomato sauce; bring to a boil. Reduce heat to medium-low; cover. Simmer 8 minutes or until chicken is no longer pink in centers (165°F).
  3. Remove chicken from skillet; keep warm. Add cream cheese to sauce remaining in skillet; stir until cream cheese is melted completely. Stir in pesto; simmer 2 minutes to thicken slightly. Drain pasta. Add to skillet; mix lightly. Serve chicken with pasta mixture.
Nutritional Information per serving:

Calories 509, Total fat 18 g, Saturated fat 6 g, Cholesterol 106 mg, Sodium 655 mg, Carbohydrate 41 g, Dietary fiber 5 g, Sugars 5 g, Protein 43 g, Vitamin A 24%, Vitamin C 56%, Calcium 12%, Iron 16%

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