Aegean Skillet Chicken

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   HEAT oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring constantly, for 5 minutes or until no longer pink. Add wine; cook, stirring occasionally, for 4 to 6 minutes or until most of the liquid has cooked off. Add tomatoes, pesto and lemon juice; cook, stirring occasionally, for 1 to 2 minutes or until tomatoes are tender. PREPARE pasta according to package directions. SERVE pasta topped with chicken mixture; sprinkle with cheese and pine nuts.

* Per serving · 4 servings · Values may vary.

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