Creamy Chicken Pesto & Bowtie Pastafrom Philadelphia Cooking Creme

Name: Creamy Chicken Pesto & Bowtie Pasta from Philadelphia Cooking Creme
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts cut into bite sized pieces. I used chicken thighs; 1 cup frozen peas. I used a can instead of frozen.; 1/3 cup red pepper strips; 1 packages Philadelphia Creamy Pesto Cooking Creme. (10 oz). These come in containers.; 2 cup hot cooked bowtie pasta. I used 1/2 box.; 1/2 cup Kraft Shredded Mozarella Cheese. I used parm. on top when plated.

fallcolors @cook_3308277

These philadelphia cooking cremes are wonderful for time saving. Quick and easy. Greater add into sauces, like steoganoff use garlic & herb cooking creme.

Creamy Chicken Pesto & Bowtie Pastafrom Philadelphia Cooking Creme

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fallcolors @cook_3308277

These philadelphia cooking cremes are wonderful for time saving. Quick and easy. Greater add into sauces, like steoganoff use garlic & herb cooking creme.

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Ingredients

15 mins

4 servings

1 lbboneless, skinless chicken breasts cut into bite sized pieces. I used chicken thighs
1 cupfrozen peas. I used a can instead of frozen.
1/3 cupred pepper strips
1 packagesPhiladelphia Creamy Pesto Cooking Creme. (10 oz). These come in containers.
2 cuphot cooked bowtie pasta. I used 1/2 box.
1/2 cupKraft Shredded Mozarella Cheese. I used parm. on top when plated.

Cooking Instructions

15 mins

1

Cook and stir chicken in large skillet on meduum heat 5-7 min or until done. Add peas & pepper strips; cook 2-3 min, or until heated through, stirring ocassionally. ( I boiled my skinless thighs in onion, carrots so I could have the broth. Boul for 1 hr. for thighs or until done. debone and cut into pieces. add to skillet with no broth).
2

Cook your pasta. I cooked mine in broth from thighs.
3

added my peas & peppers at this point.
4

add Phil. Creamy Pesto Cooking Creme and drained, cooked pasta.
5

Simmer, stirring ocassionally, until cooking creme is hot. We like ours thinner so I usually add 3/4 C of milk to thin sauce. While it's hot it may seem then but thickens when cooled.
6

Top with cheese.

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fallcolors @cook_3308277

on January 01, 2012 00:00

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