Chicken With Parmesan Noodles |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Great recipe from Better Homes & Garden. Simple, quick, and delicious! Leftovers, if you have any, make a great lunch. Ingredients:
9 ounces refrigerated angel hair pasta |
4 large carrots, peeled and thinly sliced |
2 tablespoons butter |
1 1/2 lbs boneless skinless chicken breasts |
1/4 cup purchased basil pesto (or homemade) |
1/4 cup finely shredded parmesan cheese |
olive oil (optional) |
fresh basil (optional) |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon butter over medium heat for about 3 minutes.
3. Cut chicken in 1-inch cubes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add pesto, toss to coat.
4. Drain pasta. Return to pot; toss with remaining butter. Serve with chicken mixture. Sprinkle with Parmesan cheese and ground black pepper. Drizzle with olive oil; top with basil (optional).
5. Note: I used boneless, skinless chicken thighs instead of breasts, because I thought the breasts might come out too dry and I prefer thighs in most recipes. I couldn't find fresh angel hair pasta, so I used dry whole wheat angel hair pasta instead. Also, if you have a food processor, use it to slice the carrots thin, made the job quick and easy. Homemade pesto is a plus, I have plenty in the freezer, I'm not familiar with store-bought brands but it would make the job faster if you don't have any on hand. The house smelled heavenly, we almost made complete pigs out of ourselves!
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