Lemon Tomato Chicken Pasta


Prep Time 30 MIN

Cook Time 0 MIN

Serves 6


  • 1 can (540 mL) Aylmer® Accents® Original Petit Cut Tomatoes
  • 1 cup (250 mL Hunt's® Original Tomato Sauce
  • 8 ounces dry cavatappi or rotini pasta, uncooked (8 oz = 2-1/2 cups)
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 3 cloves garlic, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 cup soft cream cheese spread
  • 1 pkg (0.75 oz each) fresh basil, coarsely chopped (about 1/4 cup)
  • 1/4 teaspoon shredded lemon peel Cracked black pepper, optional

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


  1. Cook pasta according to package directions, omitting salt. Meanwhile, reserving 1/2 cup (125 mL) of the jucies, drain the tomatoes. 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.

Chef's Tip:

Substitute 4 oz. cubed regular cream cheese for the soft cream cheese spread. Stir sauce with whisk to combine