Huntsandreg Lemon Tomato Chicken Pasta Recipes

HUNT'S® LEMON-TOMATO CHICKEN PASTA

Hunt's® Lemon-Tomato Chicken Pasta image

Lemon and fresh basil complement tomatoes in this chicken and pasta dish. Substitute 4 oz. cubed regular cream cheese for the soft cream cheese spread. Stir sauce with whisk to combine.

Provided by Hunts

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces dry cavatappi pasta (8 oz = 2-1/2 cups) or 8 ounces rotini pasta, uncooked (8 oz = 2-1/2 cups)
1 tablespoon olive oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 garlic cloves, finely chopped
1 (14 1/2 ounce) can Hunt's® Diced Tomatoes, undrained
1 (8 ounce) can Hunt's® Tomato Sauce
2 tablespoons fresh lemon juice
1/2 cup soft cream cheese spread
1 (3/4 ounce) package fresh basil, coarsely chopped (about 1/4 cup)
1/4 teaspoon shredded lemon peel
cracked black pepper (optional)

Steps:

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.
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.
Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.

Nutrition Facts : Calories 310.3, Fat 10.6, SaturatedFat 4.5, Cholesterol 66.4, Sodium 225.2, Carbohydrate 30, Fiber 1.3, Sugar 1.9, Protein 22.7

LEMON AND TOMATO CHICKEN

Lemon and Tomato Chicken image

This is a fairly simple, absolutely delicious recipe that I adapted from a couple of Lemon Chicken recipes that I came across when I was feeling creative. The green beans were somewhat of an afterthought, but I felt that they worked very well in this mixture.

Provided by stealmystapler

Categories Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 -6 boneless skinless chicken breasts
salt and pepper
2 tablespoons olive oil
4 garlic cloves, minced
1 finely chopped small onion
1/2 cup white wine
10 ounces chicken broth
2 tablespoons lemon juice
1 pinch sugar
2 cups grape tomatoes
2 cups green beans (for this I used a microwavable bag and tossed them in after I'd heated them up)

Steps:

Season chicken with salt and pepper, to taste. Then, heat the olive oil in a large pan and add the chicken. Saute on each side for about 4 minutes on medium heat, or until the chicken is no longer pink in the center. When it is cooked, remove it from the pan and set it aside.
Add the garlic and onion to the pan and cook for about a minute on medium heat. Then, add the wine, lemon juice, sugar and salt and pepper and cook for about another minute, stirring frequently. Then, add the chicken broth and cook for about 4-5 minutes, or until the liquid is reduced by about half. Turn down the heat and add the tomatoes and green beans and simmer for about 5 minutes, or until the tomatoes are wrinkled and squishy. Add the chicken to the pan for the last minute or two to reheat it. This goes really well over hot cooked pasta.

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