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  • 1 9 ounce package refrigerated angel hair pasta
  • 4 large carrots, thinly sliced
  • 2 tablespoons butter
  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 6 tablespoons purchased basil pesto
  • 1/4 cup finely shredded Parmesan cheese
  • Olive oil (optional)
  • Fresh basil (optional)
Cook pasta according to package directions.
Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 390, Fat, total (g) 16, chol. (mg) 114, sat. fat (g) 5, carb. (g) 28, fiber (g) 3, pro. (g) 33, sodium (mg) 369, Percent Daily Values are based on a 2,000 calorie diet
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