July 17, 2026

Tomato and Pesto Chicken

Name: Tomato and Pesto Chicken
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 can (540 mL) Aylmer® Accents® Petite Cut Stewed Tomatoes with Garlic & Olive Oil; 1 cup (250 mL) Hunt's® Original Tomato Sauce; 8 ounces dry penne pasta, uncooked (8 oz = 2-1/2 cups); 3 cups small fresh broccoli florets; 1 tablespoon olive oil; 6 boneless skinless chicken breasts (5 oz each); 1/2 cup soft cream cheese spread; 1/3 cup refrigerated basil pesto

25

Prep Time Minutes
25
Total Time Minutes
8
Number of Ingredients
6
Servings

Tags:

Chicken,
Rice/Grain,
Under 30 min,
Main Dish,
Hunt’s,
Spring,
Summer,
Fall,
Winter,
Stove Top

Ingredients

1 can (540 mL) Aylmer® Accents® Petite Cut Stewed Tomatoes with Garlic & Olive Oil
1 cup (250 mL) Hunt's® Original Tomato Sauce
8 ounces dry penne pasta, uncooked (8 oz = 2-1/2 cups)
3 cups small fresh broccoli florets
1 tablespoon olive oil
6 boneless skinless chicken breasts (5 oz each)
1/2 cup soft cream cheese spread
1/3 cup refrigerated basil pesto

Directions

View photos

Step one

Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
Step two

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°F).
Step three

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.