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Hunts® Lemon Tomato Chicken Pasta

Hunts® Lemon Tomato Chicken Pasta

  • Prep

  • Ready In

Lemon and fresh basil complement tomatoes in this chicken and pasta dish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 526 mg
  • 21%

Based on a 2,000 calorie diet


  1. 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.
  2. 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.
  3. Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.
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This was amazing. Can't wait to make it again! I think I'll be adding a little vodka next time. :)


YUMMY! Made this for the first time for dinner and it was excellent. I did not have fresh basil or lemon so I had to used dried basil and used 2 teaspoons and used the "real lemon" lemon juice and left the shredded lemon out. Did not have soft cream cheese so had to use block cream cheese instead. It was fine, just soften it prior to cooking. This was so good with the changes I imagine it would be even better made just as written. This is definitely going to be one I keep in the rotation!


Hubbie and I loved this. Not too bad for the waistline, either, as long as you don't eat a huge portion. We used fat-free cream cheese. I also didn't use any of the lemon zest and it was still quite tangy.