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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tomato and Pesto Chicken Recipe

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This recipe for Tomato and Pesto Chicken is from Hansens in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. dry penne pasta, uncooked (8 oz=2 1/2 cups)
3 c. small fresh broccoli florets
1 Tbsp. olive oil
6 boneless skinless chicken breasts (about 5 oz each)
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 c. soft cream cheese spread (we just use regular cream cheese)
1/3 c. basil pesto
Directions:
Directions:
Cook pasta according to package direction, omitting salt and adding broccoli the last 2 minutes of cook time.

Meanwhile, heat oil in 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 in so longer pink in the center.

Remove chicken from the skillet; cut into bite size pieces; keep warm. Add cream cheese to sauce remaining in skillet; stir until cream cheese is melted completely. Stir in pesto; simmer for 2 minutes to thicken slightly. Drain pasta. Add pasta/broccoli and chicken to skillet and mix lightly.

 

 

 

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