Discover a quick weeknight idea with Pesto-Chicken Pasta! Get all the savory flavor of basil, peppers, Parm and more in this Pesto-Chicken Pasta.
What You Need
Original recipe yields 6 servings
2 pkg. (9 oz. each) refrigerated cheese tortellini, uncooked
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 large red pepper s, cut into strips
1-1/2 cups CLASSICO Traditional Basil Pesto Sauce and Spread
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat dressing in large skillet on medium heat. Add chicken and peppers; cook and stir 5 min. or until chicken is done.
Drain pasta, reserving 1/4 cup cooking water. Add pasta and pesto sauce to chicken mixture; mix lightly. Stir in reserved cooking water, 1 Tbsp. at a time, until sauce is of desired consistency.
Serve with a smart side, such as garlic-seasoned steamed fresh broccoli.
Prepare using CLASSICO Sun-Dried Tomato Pesto Sauce and Spread.
How to Easily Cut Chicken
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.
Calories From Fat
% Daily Value*
Total Fat 34g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.