Ingredients
>
8 oz (about 2-1/2 cups) cavatappi pasta or rotini pasta
>
1 tbsp Pure Wesson® canola oil
>
1 lb boneless skinless chicken breasts, cut into bite-size pieces
>
3 cloves garlic, finely chopped
>
1 (14.5 oz) can Hunt's® petite diced tomatoes, undrained
>
1 (8 oz) can Hunt's® tomato sauce
>
2 tbsp fresh lemon juice
>
1/2 cup KRAFT Philadelphia soft cream cheese spread
>
1 (0.75 oz) pkg fresh basil, coarsely chopped
>
1/4 tsp shredded lemon peel
>
cracked black pepper, optional
>
KRAFT Parmesan cheese, optional
Steps
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.
Comments
Brought To You By ConAgra Foods®.