- 4
4.7/5
(21 Votes)
Ingredients
- 1 9 ounce package refrigerated angel hair pasta
- 4 large carrots, thinly sliced
- 2 tablespoons butter
- 1 1/2 pounds skinless, boneless chicken breast halves
- 1/4 cup purchased basil pesto
- 1/4 cup finely shredded Parmesan cheese
- Olive oil (optional)
- Fresh basil (optional)
Preparation
Step 1
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.