Tomato Sauce, Resealable Carton

Bruschetta Chicken Skillet

Hands On: 15 minutes

Total: 30 minutes

Makes: 5 servings (1 topped breast each)

Ingredients:

1 can (14.5 oz) Hunt's Diced Tomatoes, drained

3/4 cup shredded Italian blend cheese

1 pkg (0.75 oz) fresh basil, chopped

5 boneless skinless chicken breasts (5 oz each)

1 cup Hunt's Tomato Sauce

1 teaspoon finely chopped garlic

2 cups small garlic- or Italian-flavored croutons, crushed slightly

Directions:

1. Stir together tomatoes, cheese and basil; set aside. Pound chicken to 1/2-inch thickness. Press tomato mixture onto chicken.

2. Combine tomato sauce and garlic in skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat, cover and cook 15 minutes or until chicken is done (165°F). Top with croutons just before serving. 

Lemon-Tomato Chicken Pasta

Hands On: 30 minutes

Total: 30 minutes

Makes: 6 servings (1-1/3 cups each)

Ingredients:

8 ounches rotini pasta, uncooked

1 tablespoon olive oil

3 cloves garlic, finely chopped

1 can (14.5 oz) Hunt's Petite Diced Tomatoes, undrained

1 cup Hunt's Tomato Sauce

2 tablesoons fresh lemon juice

1/2 cup soft cream cheese spread

1 pkg (0.75 oz) fresh basil, coarsely chopped

1/4 teaspoon shredded lemon peel

Directions:

1. Cook pasta in unsalted water. Heat oil in large skillet on medium. Cook chicken and garlic until chicken is done, (165°F) stirring occasionally. Remove from skillet.

2. Stir together tomatoes, tomato sauce and lemon juice in skilet; bring to a boil. Add cheese; stir until melted. Simmer 2 minutes to thicken slightly.

3. Drain pasta. Add to skillet; stir to coat. Stir in chicken, basil and lemon peel.

Fire-Roasted Tomato Vegetable Soup

Hands on: 35 minutes

Total: 45 minutes

Makes: 6 servings (1-1/2 cups each)

Ingredients

2 tbsp Pure Wesson Canola Oil

2 cups chopped zucchini

1-1/2 cups chopped carrots

1 cup chopped onion

1-1/2 tsp smoked paprika or chili powder

1/4 tsp ground red pepper

1 cup frozen corn

1 can (14.5 oz) Hunt's Fire Roasted Diced Tomatoes, undrained

2 cups (16 oz) Hunt's Tomato Sauce

2-1/2 cups water

1/2 cup shredded Parmesan Cheese

Durections

1. Heat oil in large saucepan over medium-high heat. Cook zucchini, carrots and onion 10 minutes or until tender.

2. Add paprika and red pepper; cook and stir 1 minute. Add corn, tomatoes, tomato sauce and water; bring to a boil. Reduce heat, cover and simmer 10 minutes. Sprinkle with cheese when served.

REFRIGERATE AFTER OPENING, USE WITHIN 7 DAYS