Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
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) Hunt's® 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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 63 mg | 6% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 62 mg | 21% |
| Total Fat | 10 g | 15% |
| Iron | 3 mg | 14% |
| Calories | 357 kcal | 18% |
| Sodium | 493 mg | 21% |
| Protein | 26 g | 51% |
| Saturated Fat | 4 g | 20% |
| Sugars | 4 g | 0 |
| Vitamin C | 12 mg | 21% |
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.
Substitute 4 oz. cubed regular cream cheese for the soft cream cheese spread. Stir sauce with whisk to combine.
Lemon-Tomato Chicken Pasta
