- 8 ounces dry cavatappi or rotini pasta, uncooked
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 3 cloves garlic, finely chopped
- 1 (14.5 ounce) can Hunt’s Petite Diced Tomatoes, undrained
- 1 (8 ounce) can Hunt’s Tomato Sauce
- 2 tablespoons fresh lemon juice
- 1/2 cup soft cream cheese spread
- 1 (.75 ounce) package fresh basil, coarsely chopped
- 1/4 teaspoon shredded lemon peel
- Cracked black pepper (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.