Monday, April 9, 2007

Chicken Alfredo Pesto Pasta

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings, 1-1/2 cups each

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 cups red pepper strips (about 1 large pepper)
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 Tbsp. pesto
8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, cooked, drained

HEAT oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.
STIR in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.
ADD pasta; toss to coat.


Substitute 1-1/2 cups roasted red pepper strips for the fresh red pepper strips.

Jazz It Up
For more intense flavor, stir in 1 Tbsp. grated lemon peel or 1/2 cup dry-cured olives along with the peppers, Parmesan cheese and pesto.

This recipe was from It was pretty good. We didn't have red pepper so I used a green and an orange pepper. It really needed salt but otherwise no complaints. The roasted red pepper and olives from the suggestions would probably be really good!

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