Hunt's Tomato and Pesto Chicken

• 8 ounces dry penne pasta, uncooked
• 3 cups small fresh broccoli florets
• 1 tablespoon olive oil
• 6 (5 ounce) boneless skinless chicken breasts
• 1 (14.5 ounce) can Hunt's Diced Tomatoes, undrained
• 1 (8 ounce) can Hunt's Tomato Sauce
• 1/2 cup soft cream cheese spread
• 1/3 cup refrigerated basil pesto

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.
3. Add chicken; cook 5 minutes or until lightly browned on both sides.
4. Add undrained tomatoes and tomato sauce; bring to a boil.
5. Reduce heat to medium-low; cover.
6. Simmer 8 minutes or until chicken is no longer pink in centers (165 degrees F).
7. Remove chicken from skillet; keep warm.
8. Add cream cheese to sauce remaining in skillet; stir until cream cheese is melted completely.
9. Stir in pesto; simmer 2 minutes to thicken slightly.
10. Drain pasta.
11. Add to skillet; mix lightly.
12. Serve chicken with pasta mixture.

penne pasta, broccoli florets, olive oil, chicken breasts, tomatoes, tomato sauce, cream cheese, pesto

Taken from allrecipes.com/recipe/hunts-tomato-and-pesto-chicken/ (may not work)