Hunt's® Tomato and Pesto Chicken

Ingredients

• 0.3 cup basil pesto refrigerated
• 3 cups broccoli florets fresh
• 0.5 cup cream cheese spread soft
• 1 tablespoon olive oil 
• 8 ounces penne pasta dry uncooked
• 30 ounce chicken breasts boneless skinless
• 8 ounce hunt's® tomato sauce canned
• 14.5 ounce hunt's® tomatoes diced undrained canned

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
2. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat.
3. Add chicken; cook 5 minutes or until lightly browned on both sides.
4. 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).
5. Remove chicken from skillet; keep warm.
6. Add cream cheese to sauce remaining in skillet; stir until cream cheese is melted completely. Stir in pesto; simmer 2 minutes to thicken slightly.
7. Drain pasta.
8. Add to skillet; mix lightly.
9. Serve chicken with pasta mixture.