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Ingredients
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    1  9  ounce package 
    refrigerated angel hair pasta
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    4   
    large carrots, thinly sliced
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    2   tablespoons 
    butter
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    1 1/2  pounds 
    skinless, boneless chicken breast halves
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    1/4  cup 
    purchased basil pesto
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    1/4  cup 
    finely shredded Parmesan cheese
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    Olive oil (optional)
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    Fresh basil (optional)

Directions
1.
Cook pasta according to package directions.
2.
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 pesto; toss to coat.
3.
Drain pasta. Return to pan; toss with remaining butter. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 567, Fat, total (g) 19, chol. (mg) 164, sat. fat (g) 8, carb. (g) 47, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 7, pro. (g) 52, vit. A (IU) 18853, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 15, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 28, Cobalamin (Vit. B12) (g) 0, sodium (mg) 452, Potassium (mg) 695, calcium (mg) 192, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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