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Sunday, January 25, 2009

Chicken Parmesan Pesto

I love the flavor of this one with the Pesto and the Parmesan, it's a comfort food for me, and it's quick to make especially when you use the canned Pesto, if you don't have Canned Pesto but have access to fresh basil you can make your own Pesto.

1 9-oz. pkg. angel hair pasta
4 large carrots, thinly sliced
2 Tbsp. butter
1-1/2 lb. skinless, boneless chicken breast halves
1/4 cup purchased basil pesto
1/4 cup finely shredded Parmesan Cheese
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. Makes 4 servings.

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