Chicken Tomato Pesto Pasta

We are always looking for a good pasta dish in this house and this one is a keeper.  Josh and Caleb loved it and it was even better for lunch leftovers the next day.  I usually have a rule about having the same dish two weeks in a row but this one may be an exception.


Chicken Tomato Pesto Pasta

Adapted from HyVee.com

* 2 chicken breasts (cut in half lengthwise to create 4 thinner breasts)
* 1 tbs. extra virgin olive oil
* 1 lb penne pasta
* 3 cups of broccoli 
* 14.5 oz. can of petite diced tomatoes with garlic and sweet onion
* 8 oz. can of tomato sauce
* 4 oz. cream cheese (I used light, don't use fat free because it won't melt)
* 1/2 cup basil pesto

Warm oil in large skillet over medium-high heat.  Season chicken breasts with salt and pepper.   Saute chicken in skillet approximately 3 minutes per side or until browned.  Add in tomatoes and tomato sauce and turn heat to medium-low.  Simmer for 8 minutes or until chicken is no longer pink. 

Meanwhile, cook pasta in salted boiling water.  Add in chopped broccoli 5 minutes before pasta is done cooking.  Drain pasta and broccoli well. 

Stir cream cheese into tomato mixture and heat until melted.  Mix in pesto and serve on top of hot pasta/broccoli.