Recipe and Photo by: Better Homes and Gardens
Combine carrots, chicken breasts and pasta for a weeknight (or any night) dish that's ready in less than 30 minutes.
9-oz. pkg. refrigerated angel hair pasta
carrots, thinly sliced
boneless skinless chicken breasts
purchased basil pesto
finely shredded Parmesan cheese
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.
nutritional info per serving
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