Chicken Pesto with Tomatoes
This chicken with pesto and tomatoes recipe features tender chicken simmered in a velvety pesto sauce accented with tomatoes. It's a 30 minute dish that's full of great flavor.
Ingredients
1 pound skinless, boneless chicken breast halves(4 breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
0.333 cup prepared basil pesto
1 can (14 1/2 ounces) diced tomatoes, undrained
8 ounces (1/2 of a 1 pound package) penne pasta, cooked and drained (about 4 cups cooked) (optional)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
0.333 cup prepared basil pesto
1 can (14 1/2 ounces) diced tomatoes, undrained
8 ounces (1/2 of a 1 pound package) penne pasta, cooked and drained (about 4 cups cooked) (optional)
Instructions
Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, pesto and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta, if desired.
Stir the soup, water, pesto and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta, if desired.
Chicken Pesto with Tomatoes
This chicken with pesto and tomatoes recipe features tender chicken simmered in a velvety pesto sauce accented with tomatoes. It's a 30 minute dish that's full of great flavor.
Directions
Print
Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.Stir the soup, water, pesto and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta, if desired.
Ingredients
1 pound skinless, boneless chicken breast halves(4 breast halves)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup water0.333 cup prepared basil pesto1 can (14 1/2 ounces) diced tomatoes, undrained8 ounces (1/2 of a 1 pound package) penne pasta, cooked and drained (about 4 cups cooked) (optional)
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