Lemon-tomato chicken pasta recipe

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  • 8 ounces dry cavatappi pasta (8 oz. = 2-½ cups) or 8 ounces rotini pasta, uncooked (8 oz. = 2-½ cups)
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breast, cut into bite-size pieces
  • 3 garlic cloves, finely chopped
  • 1 (14½ ounce) can Hunt's® Diced Tomatoes, undrained
  • 1 (8 ounce) can Hunt's® Tomato Sauce
  • 2 tablespoons fresh lemon juice
  • ½ cup soft cream cheese spread
  • 1 (¾ ounce) package fresh basil, coarsely chopped (about ¼ cup)
  • ¼ teaspoon shredded lemon peel
  • cracked black pepper (optional)
How to Make It
  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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