Post by Debbie on Jun 16, 2012 15:33:46 GMT -5
1 - 9 ounce package refrigerated angel hair pasta or make your own
4 large carrots, thinly sliced
2 tablespoons butter1-1/2 pounds skinless, boneless chicken breast halves
1/4 cup purchased basil pesto or make your own
1/4 cup finely shredded Parmesan cheese
pepper
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 pesto; toss to coat.
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.
4 large carrots, thinly sliced
2 tablespoons butter1-1/2 pounds skinless, boneless chicken breast halves
1/4 cup purchased basil pesto or make your own
1/4 cup finely shredded Parmesan cheese
pepper
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 pesto; toss to coat.
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.