Ingredients
5
oz refrigerated linguine
4
boneless skinless chicken breasts, cut into 1-inch cubes
2
teaspoons chopped garlic in water (from 4.5-oz jar)
1
can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 1/2
teaspoons dried basil leaves
1/4
cup grated Parmesan cheese
Preparation
Cook linguine as directed on package. Drain; cover to keep warm.
Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chicken and garlic; cook 5 to 8 minutes, stirring frequently, until chicken is no longer pink in center.
Stir in tomatoes and basil. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
Gently stir in cooked linguine. Sprinkle with cheese.
