Pesto Pomodoro Chicken

(8 ratings)
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A quick-to-prepare chunky tomato sauce flavored with pesto served over chicken breast

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  • 2 tablespoons Pure Wesson® 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
  1. 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.
  2. 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.
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Nutrition Information
Calories: 309 View complete nutrition information
Reviews (7)

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Overall Rating

Anonymous April 01, 2015

This was really good.

CAROL July 28, 2012

Looks great and it is nice and simple. Yea for that!!

christmas January 27, 2012

This is am amazing recipe, we eat it about once a week.

Dairy Free Momma January 03, 2012

This looks great and I can make it dairy free really easily by preparing my own pesto!

sebass December 31, 2011

Healthy, Fast and Easy. All my family loved it. One of our families newest faves!

Robin December 26, 2011

Very easy to make. Healthy and delicious!