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.
cost per recipe: $7.10
The price is determined by the national average.
pound skinless, boneless chicken breast halves(4 breast halves)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup prepared basil pesto
can (14 1/2 ounces) diced tomatoes, undrained
ounces (1/2 of a 1 pound package) penne pasta, cooked and drained (about 4 cups cooked) (optional)
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.