Hunt's® Tomato and Pesto Chicken Recipe -
Hunt's(R) Tomato and Pesto Chicken Recipe
  • READY IN 25 mins

Hunt's® Tomato and Pesto Chicken

Recipe by  

"Chicken breasts, simmered in tomato sauce, served with pasta and broccoli tossed with a creamy tomato-pesto sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins

    25 mins


  1. Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
  2. 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 degrees F).
  3. 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.
Kitchen-Friendly View


  • Cook's Tip: Pesto can be found with the refrigerated pasta in the grocer's refrigerated section.

Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2011

Easy and delicious! I made a few changes based on what I had (and what I didn't.) I used dried basil instead of pre-made pesto and when I browned the chicken breasts i put garlic in with the olive oil. I also didn't have the broccoli so I left those out. A nice and simple dish. Enjoy!

Most Helpful Critical Review
Feb 04, 2012

I think I would have enjoyed this recipe more with less pesto. The creamy tomato sauce on it's own would have been was delicious.

Feb 06, 2012

This recipe was very good. I put a little Parmesan cheese on top and it made it better. I noticed that instead of eating it straight from the stove top that it was better to let it sit for a few minutes first. It made the sauce stick a little better and thicken up a bit. Very good, and I will make it again!

Apr 15, 2012

This was very good. I changed a few things because of what I had on hand. I used tomato soup instead of tomato sauce, I used herb & garlic cream cheese instead of plain cream cheese & I didn't add the pesto. I really enjoyed it & will make it again :)

Mar 14, 2012

I used ingredients per recipe. Was short on time, so cooked chicken in one skillet and started tomato mixture in another. He summed it up best, "has great flavor, but doesn't jump out at you". think unlike others, next time I will add a bit more pesto, but could just be our taste preference. I did have the leftovers two days later and was almost better, maybe key is to let it cook and simmer together longer. This is a great recipe, very quick and easy to prepare and we will be eating again.

Jan 16, 2012

My family loved this dish. I used 28oz diced tomatoes and I did not remove the chicken from the pan. I let it all cook and simmer together.

Jan 07, 2012

really good!! although next time I think i will use a lil less basil pesto!!

Nov 06, 2013

Excellent! Make sure broccoli is really cooked through before draining.


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  • Calories
  • 669 kcal
  • 33%
  • Carbohydrates
  • 72.5 g
  • 23%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 50.6 g
  • 101%
  • Sodium
  • 715 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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