Tomato-Basil Linguine with Chicken

 

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

• 1 Cook linguine as directed on package. Drain; cover to keep warm.
• 2 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.
• 3 Stir in tomatoes and basil. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
• 4 Gently stir in cooked linguine. Sprinkle with cheese.