“Chicken breasts, simmered in tomato sauce, served with pasta and broccoli tossed with a creamy tomato-pesto sauce.” - by Hunts.com
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
- 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 degrees F).
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 669 cal
- 33%
- Fat
- 20 g
- 31%
- Carbs
- 72.5 g
- 23%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"Easy and delicious! I made a few changes based on what I had (and what I didn't.) I used dried basil instead of pre-made pesto and when I browned the chicken breasts i put garlic in with the olive oil..." See more. I also didn't have the broccoli so I left those out. A nice and simple dish. Enjoy!"
PUCK778
"I think I would have enjoyed this recipe more with less pesto. The creamy tomato sauce on it's own would have been was delicious...." See more"
alicia
"This recipe was very good. I put a little Parmesan cheese on top and it made it better. I noticed that instead of eating it straight from the stove top that it was better to let it sit for a few minut..." See morees first. It made the sauce stick a little better and thicken up a bit. Very good, and I will make it again!"
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