Chicken with Creamy Bruschetta Pasta

Ingredients 2–3 sprigs fresh basil (rinsed)
2 plum tomatoes (rinsed)
1 (8-oz) package garlic/herb flavored spreadable cheese
1/2 cup reduced-fat milk
8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
3 chicken fillets (about 1 1/2 lb)
1/4 teaspoon kosher salt
1 tablespoon canola oil
8 oz dry linguini pasta

Steps

1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta.
2. Chop basil leaves coarsely. Cut tomatoes in small pieces. Place cheese in medium bowl; whisk in milk until smooth. Stir in tomatoes, basil, and tomato trinity mix; set aside.
3. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt (wash hands). Place oil in pan; swirl to coat. Add chicken (wash hands); cook 4–5 minutes on each side or until golden. Meanwhile, stir pasta into boiling water. Boil 10 minutes, stirring occasionally, or until tender.
4. Reduce heat on chicken to medium; cover and cook 5 more minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
5. Drain pasta. Remove chicken from heat; cut into 1/2-inch-thick slices. Arrange chicken over pasta and top with cheese mixture. Serve.

(Recipe Courtesy of Publix Apron's Simple Meals)