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Lemon-Tomato Chicken Pasta

Lemon and fresh basil complement tomatoes in this chicken and pasta dish.

Serves 6
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
345 calories per serving


> 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


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.


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