Pesto Pomodoro Chicken
Minutes Prep time: 25
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 30
Servings: 4
Difficulty: easy
2 tablespoons canola oil
4 boneless skinless chicken breasts (4 breasts = 1-1/4 lb)
1/2 teaspoon salt, divided
1/2 cup chopped white onion
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
2 tablespoons prepared basil pesto
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 7 g | 2% |
Cholesterol | 90 mg | 30% |
Total Fat | 15 g | 23% |
Iron | 2 mg | 11% |
Calories | 309 kcal | 15% |
Sodium | 639 mg | 27% |
Protein | 35 g | 69% |
Saturated Fat | 2 g | 10% |
Sugars | 4 g | 0 |
Vitamin C | 12 mg | 20% |
Heat oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Place chicken in skillet and cook 12 to 15 minutes or until no longer pink in centers (165°F), turning once. Remove from skillet; keep warm.
Add onion to skillet; cook and stir 5 minutes or until tender. Add undrained tomatoes; simmer 5 minutes or until slightly thickened. Stir in pesto and remaining 1/4 teaspoon salt just before serving over chicken.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Pesto Pomodoro Chicken